Leaves are changing, the weather is cooling, and the smell of fall lingers in the air. Pumpkins are appearing on doorsteps and families are beginning to plan their Thanksgiving menus. Pecan pie should always be on the list.
Pecan pie can be difficult to describe. It’s not a fruit pie or a cream pie, and it’s not a traditional custard. It falls into a loosely defined category most familiar to our Southern friends – the sugar pie. Sugar pies can be found in many styles and variations, but at its roots, a sugar pie is a single-crust pie with a baked filling of sugar, eggs and flavorings.
Pecan pies are simple to prepare (easy as pie!), but it can be tough to determine when your pie is done. Sugar pie fillings won’t always look perfectly firm when they are still hot in the oven. You will notice that the edges of the filling, just along the crust, will be a little bit puffy – like a soufflé – even when the interior still appears slightly wet and jiggly. This is a good indicator that your pie is ready.
1 recipe single-crust pie dough
1½ cups toasted pecan halves
½ cup tightly packed light brown sugar
2 tablespoons all-purpose flour
¾ cup light corn syrup
3 large eggs, lightly beaten
4 tablespoons (½ stick) unsalted butter, melted and cooled
2 teaspoons vanilla extract
¼ teaspoon salt
Preheat the oven to 400 degrees. Roll out the pie dough and use it to line a 9-inch pie. Partially blind bake the crust. Let cool to room temperature in the pan on a rack before filling. Keep the oven temperature at 400 degrees.
Spread the nuts in an even layer over the bottom of the partially baked pie shell. Stir the brown sugar and flour together in a mixing bowl until well blended. Add the corn syrup, eggs, butter, vanilla extract and salt and blend well. Pour the mixture over the nuts, disturbing the nuts as little as possible.
Place the pie on a baking sheet and bake until the center is softly set, 30 to 35 minutes. Let the pie rest for at least 20 minutes before slicing.
The key to the flakiness is threefold – the size of the butter pieces, the proper mixing of the dough, and keeping the butter cold throughout mixing.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
11 tablespoons unsalted butter, cold, cut into ¾-inch cubes
½ cup water, ice cold, more as needed
Combine the flour, salt, and sugar in the bowl of the mixer and place in the freezer for 30 minutes. Remove the bowl from the freezer and place on the mixer. Using the paddle attachment, blend the dry ingredients on low speed for 15 seconds, or until combined. With the mixer off, add the butter pieces to the mixing bowl and then combine on medium speed for 1-2 minutes, or until the butter is in pieces no larger than small walnuts, but no smaller than peas.
Sprinkle approximately half of the ice-cold water over the dry mixture and blend on low speed for 30 to 60 seconds, or until just combined. Continue to add the liquid in small amounts until the mixture looks like gravelly rough dough. When the dough just holds together when pressed to the side of the bowl, remove from the bowl and turn out onto a lightly floured work surface.
Divide the dough into two portions and shape it into 5- to 6-inch diameter flat, round disks. Wrap the disks tightly in plastic wrap and chill in the refrigerator for at least 45 minutes to two hours or preferably overnight, or until firm.