Another plus... no slicing required. And double the crust! I admit, I am not a huge pie fan. I detest all fruit pies (I'm just not a fan of cooked fruit, in general...thus the lack of pie-posts). BUT I do like butter tarts, pecan pie, pumpkin pie and lemon-meringue pies. And I am a fan of pie crust/pastry. It's the filling I am picky about. These turned out great. Sweet, gooey, nutty filling, surrounded by flaky, crunchy pastry goodness.
INGREDIENTS
FOR THE FILLING:
·
5 tablespoons unsalted
butter
·
1 cup dark corn
syrup
(I used 1/2 cup white corn syrup, 1/2 cup maple syrup with
a tablespoon of molasses)
·
1 cup packed brown
sugar
·
1 cup chopped pecans
·
4 large eggs
·
1 teaspoon white
vinegar
·
¼ teaspoon pure
vanilla extract
·
Pinch of kosher salt
FOR THE CRUST:
·
3 cups all-purpose
flour
·
3 teaspoons granulated
sugar
·
1½ teaspoons kosher
salt
·
2 sticks cold unsalted
butter, diced
·
½ cup cold vegetable
shortening, diced
·
½ cup ice water
·
1 large egg, beaten
with 1 tablespoon of water
DIRECTIONS
FOR THE FILLING:
·
Preheat the oven to
375°F and spray an 8-inch square baking pan with nonstick cooking spray. Melt
the butter in a small skillet over medium heat, cooking just until the butter
begins to brown.
·
Whisk together the
corn syrup, brown sugar, pecans, eggs, vinegar, vanilla extract, salt, and
brown butter in a large bowl to combine. Pour the filling into the prepared
baking pan and bake for 20 to 25 minutes, until the filling is slightly
thickened. Transfer the filling to a clean bowl and chill in the refrigerator
for at least 1 hour.
FOR THE CRUST:
·
Place the flour,
sugar, and salt in the bowl of a food processor and pulse a few times to
combine. Add the butter and shortening and pulse until the mixture resembles
coarse crumbs. With the machine running, add the water in a slow, steady
stream, blending just until the dough comes together.
·
Transfer the dough to
a lightly floured work surface and divide in four pieces. Shape each piece of
dough into a flat disk and wrap in plastic wrap. Chill the dough in the
refrigerator for at least 1 hour, or overnight.
·
Line two baking sheets
with parchment paper. Transfer one disk of dough to a lightly floured work
surface and roll into a circle slightly larger than 8 inches in diameter. Trim
the edges of the dough to form an 8-inch square. Cut the dough into 4 squares
and arrange on the prepared baking sheets. Repeat with the remaining disks of
dough, so that you have 16 squares in total.
TO ASSEMBLE:
·
Preheat the oven to
375°F. Place a large spoonful of the filling in the center of one square of
dough. Brush the edges of the square lightly with the egg wash and place
another piece of dough over the filling, pressing gently with your fingers to
seal. Using the tines of a fork, crimp the edges of the pie, then cut a few
small slits in the top of the dough. Brush the top lightly with egg wash and
place on the baking sheet. Repeat with the rest of the pie dough and filling.
·
Bake for 30 to 35
minutes, until the crusts are golden brown. Remove from the oven and let cool
slightly before serving.
***I
used a large dollop of filling to generously fill each pie (approx.. 2
tablespoons)…and I still ended up with extra filling. I found the recipe yielded 10 hand pies. To use up the remaining dough and filling, I
made a free form tart too!
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