Pecan Pie Or Turnovers Recipe 35

EASY PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F.
• Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
• Stir in pecans.
• Pour the mixture into pie crust.
• Bake on center rack of oven for 60 to 70 minutes.
• Cool for at least 2 hours on wire rack before serving.

PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

EASY PECAN PIE

Steps:

• Heat oven to 375°F; place cookie sheet in oven to preheat.
• In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
• Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

EASY PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together the eggs, corn syrup, sugar, butter and vanilla.
• Arrange pecans in bottom of pie crust and pour mixture over.
• Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

APPLE AND PECAN TURNOVERS

Steps:

• Preheat oven to 400°F. Roll out pastry on lightly floured surface to 14-inch square; cut into 9 equal squares.
• Mix cream cheese spread and sugar in medium bowl until well blended. Add apples and pecans; mix well. Spoon evenly onto centers of pastry squares. Brush edges of pastry with egg. Fold each square diagonally in half to form triangle; press edges firmly together until completely sealed. Brush tops with remaining egg.
• Bake 10 minutes. Reduce oven temperature to 375°F. Continue baking 10 minutes or until turnovers are slightly puffed and golden brown. Cool 5 minutes before serving.

OLD-FASHIONED PECAN PIE

Steps:

• Preheat oven to 350°F with a baking sheet on middle rack.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
• Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
• Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

HEAVENLY CINNAMON PECAN TURNOVER

Steps:

• 1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper or coat with nonstick spray. In a small bowl, combine brown sugar, cinnamon and nutmeg; mix well and set aside.
• 2. Unroll thawed pastry sheet and cut into fourths. Lightly butter inside of square of pastry dough being careful to leave an outside edge free so it will seal well (or just dollop a small amount of butter where you'll place filling.) Place 1-2 tbl. of sugar mixture into center of pastry. Place equal amount of chopped pecans on top of sugar. Wet fingers with water and dampen edges of dough. Fold dough over to form triangle and lightly press edges closed with a fork.
• 3. Place triangles on prepared baking sheet and bake for about 20 minutes.
• 4. Meanwhile, combine ingredients for glaze. Drizzle on cooled turnovers.

PECAN PIE OR TURNOVERS RECIPE - (3/5)

Steps:

• For Crust: Preheat oven 350*F Whisk flour, sugar and salt. Using fingers, work in butter until it resembles cornmeal mixed with bean-size bits of butter. Add egg and stir dough together. If dough is dry, sprinkle up to a tablespoon more of cold water over mixture. Form dough into disk, wrap in plastic and refrigerate at least one hour. On lightly floured surface roll dough into 12 inch circle about 1/4 inch thick. Put into 9-inch pie plate and trim edges. Tuck overhanging dough underneath to for thick edge that is ven with rim-flute edge if desired. Put piece of parchment or aluminum foil in piecrust, fill with dry beans for weight. Bake in lower 1/3rd of oven about 20 min. Remove from oven and discard beans and aluminum. To make turnovers, simply roll dough into 6" circles, place dollop of filling in center, dampen edges with cold water, and fold together. Poke small holes in pocket to vent. FOR FILLINING; In sauce pan combine butter, brown sugar, corn syrup and salt. Bring to boil over high heat stirring constantly. Continue to boil for 1 min. Remove from heat stir in nuts, vanilla and bourbon. Set mixture in fridge to cool, at least 5 min. Whisk beaten egg into filling until smooth. Put into pie plate that is on sheet pan. Bake for 35 to 40 min. until edges are set and senter is slightly loose. Use same baking time for turnovers.