Pecan Pie! The holidays are getting close!
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter, very cold & diced
4 tablespoons ice water
3/4 stick unsalted butter
1 1/4 cups packed brown sugar
3/4 cup light corn syrup
2 teaspoon vanilla extract
1/2 teaspoon orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound)
Pie Crust:
1. Preheat oven to 350 degrees with a baking sheet on a middle rack.
2. In the food processor, combine 1 1/4 cup flour & 1/4 teaspoon salt.
3. Add 1 stick diced butter to cut with flour mixture until it resembles coarse crumbs.
4. Add ice water a bit at a time, pulsing until mixture begins to clump together. Do not overmix.
5. Gently shape dough into a disc on a lightly floured surface. Do not over-knead.
6. Wrap disc in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
7. Remove crust disc from the refrigerator & let sit at room temperature for 5-10 minutes. Roll out dough with a rolling pin on a lightly floured surface to approximately 1/8 of an inch thick.
8. Carefully place onto a 9-inch pie deep-dish pie plate. Trim dough to within 1/2 inch of the edge of the pie dish, fold under & crimp.
9. Prick bottom all over with a fork, & freeze until firm, about 15 minutes.
Pie:
10. Melt butter in a saucepan over medium heat.
11. Add brown sugar, whisking until smooth.
12. Remove from heat & whisk in corn syrup, vanilla. orange zest & salt.
13. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
14. Place pecans in pie shell & pour corn syrup mixture evenly over them.
15. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
