My homemade pecan pie is classic and simple. It has the best combination of sweet and salty and more important, it’s so easy to make that I urge you to give it a try!
I have made this pie multiple times. I like the orange zest. It gives an interesting twist and adds a light note compared to other pecan pies.
INGREDIENTS:
1 and 1/4 cups all- purpose flour
1 tsp sugar
1/2 tsp salt
1/2 cup unsalted butter cubed
1/4 cup cold water
for the filling
100 unsalted butter
1 1/4 cups packed light brown sugar
1 cup honey
2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves
METHOD:
for the dough
Mix together the flour, sugar, and salt in a food processor
Add the cubed butter on top and continue mixing until all flour is coated
Transfer the mixture in a deep bowl and add water slowly while mixing with a fork
Stop adding water when the dough comes together easily and begins to form large clumps
The dough must be moist and a little sticky, but not too much
Pour dough onto a floured work surface and using floured hands, fold the dough into itself until the flour is fully incorporated into the fats
Form dough it into a ball and refrigerate for at least 2 hours
When dough is ready, roll it out on a lightly floured surface with a lightly floured rolling pin into a 30cm round and fit into a 23cm pie pan
Lightly press against rim of pie pan and trim edges if needed
Preheat oven to 180c degrees with a baking pan on middle rack
Meanwhile...
Melt butter in a small heavy saucepan over medium heat
Add brown sugar, whisking until smooth
Remove from heat and whisk in honey, vanilla, zest, and salt
Lightly beat eggs in a medium bowl, then whisk in honey mixture
Put pecans in pie shell and pour honey syrup mixture evenly over them
Bake on hot baking tray until filling for 50 minutes to 1 hour
Cool completely
Notes:
1. Pie can be baked 1 day ahead and chilled
2. Bring to room temperature before serving
3. It goes great with vanilla, mastic ice-cream or whipped cream
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