Friday 7 December 2012

Maple Pecan Pie's one of THOSE recipes. You know, the recipes you make that everyone asks for? You know that dessert that people steal pieces of as soon as it's cooled to stash it in their bedrooms? Yeah this is one of those. This is my reworked take on "Abby's Famous Pecan Pie" filling recipe which won a whole wop of awards in the south combined with my mum's crust recipe. Of course, it's been reworked a tad to incorporate some Canadian-ness ie I played with sugar levels and added maple syrup (why wouldn't I!?). Why haven't I posted this earlier? Aside from the fact that I considered keeping it for a cookbook, there also my shame, the shame that I still can't make mind blowing pie crust like my mum can. So, for now....I will simply drown my sorrows in slices of pie...delicious, gooey, sweet, salty, nutty, melt in your mouth PIE. Seriously, you should make it. Like now.

Also, thanks Alison for the original filling recipe!

Oh the other reason I didn't post earlier? NO PICTURES! It gets eaten too fast...that's why this slice is so small, it was the last one.


-3/4c. Light Corn Syrup
-3/4c. Dark Brown Sugar
-1/4 c. Maple Syrup
-3 Eggs
-1/3 c. Butter, melted
-1/2 tsp. Salt
-1 1/2 tsp. Vanilla
-1 1/4 c. Pecans

-1 c. Flour
-1/2 tsp. Salt
-1/3c. Vegetable shortening
-3-4 tbsp. of near freezing water

Preheat oven to 350 degrees 
1) Melt butter and combine with sugar until partially melted, lightly beat eggs and combine with all other filling ingredients except pecans
2)Begin work on the crust (the colder all your ingredients are, certainly the water, the better) combine salt and flour
3) Cut the shortening into the flour mix using a pastry knife until the lumps are about the size of peas
4) Pour the near freezing water into the flour mix one tablespoon at a time combining with a fork and pushing the moistened section aside until it has all been barely moistened and cling together in a mass
5) Flour a counter, roll out your pie dough and fit it to a pie dish, this is often easiest if you roll it around your rolling pin and then unroll it onto the pie dish.
6) Cut surplus crust, patch where there are holes with the extra dough, make pinprick holes through the dough using the tongs of a fork so that it doesn't rise
7) Pour filling into the crust and immediately place into the oven, bake 45 minutes until center is set

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