-CRUST-
1 c Wheat Pastry Flour
1/2 c Unsalted butter, cut up
1/4 ts Salt
1/4 c Ground Pecans
3 tb Ice Water
FILLING
1 c Maple Syrup
1 c Sugar
4 lg Eggs, lightly beaten
3 tb Unsalted Butter, melted
1 tb Vanilla
1 tb Lemon Juice
1/2 ts Lemon Zest
1/4 ts Salt
1 c Pecans, halved
Crust: In a large bowl blend the flour, butter, salt and pecans until
the mixture resembles meal. add 2 Tb of the water, toss the mixture
until the water is incorporated, adding more water to form a dough,
and form the dough into a ball. Dust the dough with flour and chill
it, wrapped in wax paper for 1 hour. Roll our the dough 1/8″ thick on
a lightly floured surface, fit it into a 9″ glass pie plate, and
crimp the edge. Chill the shell while making the filling.
Filling: Preheat the oven to 450?. In a large bowl whisk together the
syrup, sugar, eggs, butter, vanilla, lemon juice, zest and the salt.
Add the pecan halves. Pour the filling into the shell and bake the
pie in the middle of the oven for 10 minutes. Reduce the temperature
to 350? and bake the pie for 35 minutes, or until the filling is just
set.
Yields
8 servings
