Page 39 - Baking

CLASSIC PECAN PIE

MAKES 1 (9-INCH) DEEP-DISH PIE

Old-Fashioned Piecrust 1. Preheat oven to 350°.
(recipe follows)
½ cup firmly packed light brown 2. In a large bowl, whisk together brown sugar, corn syrup, and cane syrup.
sugar Whisk in melted butter and eggs until well combined. Whisk in vanilla and
½ cup light corn syrup salt. Sprinkle pecans and dates into bottom of prepared crust. Pour brown
½ cup cane syrup sugar mixture on top of pecans and dates.
¼ cup unsalted butter, melted
3 large eggs 3. Bake until center is set, 45 minutes to 1 hour, loosely covering with foil
1½ teaspoons vanilla extract during last 20 to 30 minutes of baking to prevent excess browning, if
½ teaspoon salt necessary. Let cool completely on a wire rack. Garnish with whipped
2½ cups pecan halves topping and pecans, if desired.
1 cup chopped pitted dates
Garnish: whipped topping,
chopped pecans

OLD-FASHIONED PIECRUST 1. In a medium bowl, whisk together flour, sugar, and salt. Using a pastry
Makes 1 (9-inch) crust blender, cut in cold butter until mixture is crumbly. Add 4½ tablespoons plus
1 teaspoon cold water, stirring just until moistened. Turn out dough onto a
1½ cups all-purpose flour lightly floured surface, and knead 8 to 10 times. Wrap tightly in plastic wrap,
2½ tablespoons plus 1 teaspoon and refrigerate for 1 hour.
sugar
⅛ teaspoon salt 2. Preheat oven to 350°.
⅓ cup cold unsalted butter
4½ tablespoons plus 1 teaspoon 3. On a lightly floured surface, roll dough into a 12-inch circle, about ⅛ inch
cold water thick. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim
excess dough. Fold edges under, and crimp as desired. Top with a piece of
parchment paper, letting ends extend over edges of plate. Add pie weights.

4. Bake for 10 minutes. Carefully remove paper and weights, and bake
10 minutes more. Let cool completely.

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