PECAN PIE 4
Recipe from ‘Nuts’ by Avner Laskin
My take on this classic recipe doesn't use corn syrup, but still tastes fantastic.
• 1/2 cup butter, chilled
• 2 tablespoons sugar
• 1 egg
• 1 tablespoon cold water
• 1/2 teaspoon salt
• 1/2 cups white flour
• 1 egg, beaten (for brushing)
• 1 egg, beaten
• 2 cups pecans, finely chopped
• 2/3 cup dark brown sugar
• 1/2 cup butter, softened
• 1 cup pecans, for garnish
1. Place the butter and sugar in a food processor and process for 2 minutes until smooth. While mixing, scrape the sides of the bowl with a spatula as necessary.
2. Turn off the food processor and add the egg, water, and salt. Process for 2 minutes until smooth and uniform.
3. Turn off the processor and add the flour. Process until the mixture forms a ball of dough.
4. Remove the dough and wrap in plastic wrap. Refrigerate for at least 1 hour.
5. Roll out the dough on a floured work surface, 1/8 inch thick.
6. Carefully transfer the dough to a 10-inch tart pan and press down the bottom and sides with your fingers. Trim the edges with a sharp knife, roll them into a ball, and wrap the ball in plastic wrap. Store the wrapped dough in the freezer for up to 1 month.
7. Transfer the pan to the refrigerator, and chill for 15 minutes. Preheat the oven to 350°F.
8. Place a piece of baking paper over the dough, and use baking weights or beans to weigh down the crust. Bake for 20 minutes.
9. Remove the weights and baking paper, and brush the bottom and sides of the crust with the beaten egg. Bake for 3 minutes. Remove from the oven and set aside to cool on a wire rack.
10. Prepare the filling. Place the egg, pecans, brown sugar, and butter in a bowl, and mix well until smooth. Pour the filling into the prepared crust, and even it out with the back of a spoon. Garnish with pecans on top.
11. Bake for 30 minutes.
12. Remove from the oven and set aside to cool to room temperature before serving.
13. Serve immediately, or store in an airtight container for up to 2 days.