Sticky pecan pie made with real Canadian maple syrup.
|Pastry: (Makes 2 Pie Crusts)|
|1.75 cups||(425 mL) Flour|
|.75 tsp||(3 mL) Salt|
|.75 cup||(175 mL) Tenderflake® Lard|
|4 tbsp||or 5 (60-70 mL) Ice water|
|1.5 cups||(375 mL) Pecans, roughly chopped|
|.33 cup||(75 mL) Butter|
|.5 cup||(125 mL) Brown sugar, lightly packed|
|1 cup||(250 mL) Maple syrup|
|.5 tsp||(2 mL) Vanilla|
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.
PREHEAT oven to 425°F (220°C).
ROLL out one round of pastry on a lightly floured surface until slightly larger than a 9-inch (23 cm) upside down pie plate. Transfer into pie plate. Flute edge with floured fork or fingers.
CREAM together butter and brown sugar in a large bowl or mixer. Beat eggs in one at a time. Add maple syrup and vanilla. Stir to combine.
SPRINKLE pecans over bottom of pie shell. Pour egg mixture over pecans. The pecans will rise to the top when baking.
BAKE in preheated oven for 15 minutes. Reduce heat to 350°F (180°C) and continue baking for 20-25 minutes or until filling is set and pastry is golden.
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