Flying Apron Bakerys Pecan Pie Recipes

BEST PECAN PIE RECIPE

Steps:

• Prepare the Piecrust: Place salt and 1⁄4 cup of the water in a glass measuring cup. Stir to dissolve salt; chill 30 minutes.
• Place flour in a large bowl. Cut in shortening, using a pastry blender, until crumbly. Drizzle cold salted water over flour mixture. Toss lightly with a fork until dough comes together, adding 1 to 2 tablespoons ice water, if needed.
• Form dough into a disk. Wrap with plastic wrap, and chill 30 minutes.
• Preheat oven to 425°F. Roll dough disk into a 14-inch circle on a lightly floured surface. Carefully transfer to a 9 1⁄2-inch deep-dish pie plate, and press into bottom and up sides of pie plate. Trim Piecrust, leaving about 1 inch around edges; reserve dough scraps. Fold edges under and crimp. Bake in preheated oven just until crust is set, about 4 minutes. Let cool 2 to 3 minutes on a wire rack, and fill in any cracks with leftover dough scraps so there are no openings in any of the crust. Cool 30 minutes. Brush lightly with beaten egg. Reduce oven temperature to 350°F.
• Prepare the Filling: Melt butter in a medium saucepan over medium. Add sugar, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes. Add corn syrup, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes.
• Remove from heat, and cool 5 minutes. Slowly whisk about 1 cup hot mixture into beaten eggs; slowly whisk beaten egg mixture back into hot sugar mixture, and whisk until thoroughly incorporated. Whisk in vanilla and salt. Stir in pecans.
• Pour Filling into cooled crust. Bake at 350°F until pie is cooked through and set in the middle, 40 to 45 minutes. Cover edges with aluminum foil after 30 to 35 minutes to prevent overbrowning. (The center will rise a little at the end but will settle when cooled.) Let cool completely (about 2 hours) before slicing.

THE BEST PECAN PIE

Steps:

• For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
• edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
• While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
• Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

FLYING APRON BAKERY'S PECAN PIE

Steps:

• 1. Preheat oven to 375 degrees F. 2. Using a Vita-Mix or a Kitchen-Aid type mixer, blend together the brown rice syrup, maple syrup, arrowroot powder, cinnamon, and almond butter until very well mixed. Add in pecans and briefly blend to fold in. 3. Prepare crust in 9 inch pie plate and bake for 15 minutes. 4. Pour pecan filling into partially baked crust. Place whole nuts decoratively in the center on top of the pie. Bake on the bottom rack of the oven until filling is almost set, approx. 40 minutes. Check halfway through if crust is browning too quickly, cover it with foil or pie crust protectors. Let cool before serving.