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Pecan Pie

Yield: 1 9-inch pie

Author: Sarah Truesdell

This version of Pecan Pie does not deviate far from most people's classic recipes. The "secret" ingredient in my pecan pie is using Lyle's Golden Syrup in place of the corn sryup for a more complex flavor. But you can use dark corn syrup instead with great results.

Ingredients

For the Crust

• 1 1/2 cups (210 g) all-purpose flour or pastry flour (plus more for rolling)
• 1 tablespoon sugar
• 3/4 tsp fine salt
• 1/2 cup (113 g) unsalted butter, very cold
• about 1/3-1/2 cup cold water
• 1 tsp cider vinegar (optional)

For the filling

• 2 1/2 cups raw pecans, halves or pieces
• 3/4 cup brown sugar (light or dark)
• 3/4 cup Lyle's Golden Syrup OR Dark Corn Syrup
• 6 tablespoons unsalted butter
• 1/8 teaspoon salt
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 3 large eggs

Instructions

Toast the Pecans

1. Preheat oven to 325F. Evenly spread nuts out on a rimmed baking pan. Toast for 10-12 minutes, until fragrant.  Nuts burn pretty easily, so please set a timer.
2. Allow to cool on the pan.

Make the pie crust

1. Grate your frozen butter on the large side of a box grater and hold in the refrigerator or freezer. (Alternatively, cut into very small cubes, about 1/4 inch big, and hold in the refrigerator.)
2. In a large bowl, whisk together flour, sugar, and salt.
3. Add cold butter and toss with flour. Using your hands, break down pieces of butter by rubbing them into the flour. If you butter is grated, you don't need to do much work to break down the pieces. You should have lots of little flakes of butter evenly distributed throughout the flour.
4. In a 1/3 cup measuring cup measure 1 teaspoon of apple cider vinegar and top with cold water. Add to flour and mix with a wooden spoon, rubber spatula, or your hand until a rough dough is formed. Add additional water as need, 1 tablespoon at a time, until you have few-to-no dry bits of dough. Dough should come together in a ball, and be tacky, but not sticky. It will not be smooth.
5. Turn out onto a lightly floured counter and flatten into a rectangle and fold. Repeat fold 2 more times.
6. Flatten into a disk about 1 1⁄2 inch thickness, wrap with plastic and chill in fridge for at least 30 minutes.

Make filling

1. Combine butter, brown sugar, syrup and salt in a medium sauce pan. Heat over medium heat until simmering/bubbling, stirring constantly. Simmer for about 2 minutes, until mixture bubbles all over. 
2. Remove from heat. Stir in vanilla and vinegar. 
3. Pour into a bowl, preferrably metal, to allow to cool. 
4. One caramel mixture is no longer hot (warm is okay), beat together 3 eggs. Pour into caramel while whisking, 1/3 at a time. 
5. Fold in toasted pecans.

Assemble & Bake

1. While caramel is cooling, Preheat oven to 375F. Cover a baking stone or sheet pan in foil and place in oven, with rack set to bottom third position.
2. Dust work surface with flour and roll disk of dough to about 1/8 inch thickness, taking care to lift the dough and redust underneath to prevent sticking. Always roll from the middle out to the edge, stopping right before the edge. Roll out on a large piece of parchment if your kitchen or kitchen counter runs warm.
3. Ease crust into pie pan, making sure not to stretch the dough. Trim excess. Hold in the refrigerator or freezer.
4. After filling is finished, remove pie crust from fridge/freezer and pour mixture into chilled shell. Bake directly on baking stone or hot baking sheet for 40-50  minutes.  The filling should puff up, feel firm at the edges, and a little wobbly in the center. 
5. Allow to cool to room temperature and then chill for 4 hours. Custard pies must be thoroughly chilled in order to set properly.

Notes:

Syrup: Lyle's Golden Syrup is an inverted sugar product with a deep, butter taste. It can be found on Amazon and in grocery stores that have a good international foods selection. Surfas in Los Angeles carries it, as does Cost Plus World Market. You can use dark corn syrup instead.

The apple cider vinegar can be omitted. If you are a person who finds pecan pie to be too sweet, keep it in. The acidity helps to balance the sweet of this pie.

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