The start for the pie is a good crust dough. I was going to add crushed pecans to this but then overkill comes to mind. Simple is best in this case. I already have about 3 cups of pecans in the pie filling, itself.
I think there are a lot of naturally talented bakers out there that have the creation of a perfect edging down but I am not one of those bakers. I have to practice to get my edges fluted right and I have a deep-dish pie plate that has the indents already there. Even cheating, I still struggle. I was pretty proud of this crust though.
When I am getting ready to make something, I not only like to reread the recipe but I also like to pre-assemble all the ingredients. Premeasured and ready to go doesn't mean allot of dirty dishes and the whole cooking process is a lot more fun! With everything right there, I just follow my recipe or baking on a whim and relax. I am not worrying about thinking I have everything and then finding out in the middle of assembling the pie that I don't have enough of something. Yep, I learned that earlier in life. Nothing like running to the store at the worst time. There are times that this will happen and I can not help it. Being tired and making something anyways usually means making a mistake and having used the last of an ingredients means I am running to the store. Bummer.
This pie is all about the pecans. . .LOTS of pecans. Crushed, quartered and halves creates different textures plus lots of flavor.
The pecan pie is fully assembled. I have looked over the setting of each and every pecan half with approval of the final outcome. I am now ready to set this beautiful deep-dish pecan pie into the oven. My hubby is already rubbing his hands together in anticipation. I have to admit, me too! (smile)
1 1/2 c. all-purpose flour
1/2 t. salt
2 T. white sugar
1/2 c. butter, chilled
4 T. ice water
1 1/2 c. light corn syrup
4 T. dark corn syrup
1 1/2 c. light brown sugar
6 T. butter, melted
1 pinch of salt
1 c. pecans, finely crushed
1 c. pecans, quartered
1 c. pecan halves Directions
**Requires Deep Dish Pie Pan**
Preheat oven to 350 degrees F.
In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball. Refrigerate dough for 30 minutes.
On a floured surface, flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
Bake in a preheated 350 degree oven for 30 minutes. Now cover pie with foil so as not to burn pecans or crust edge and bake for an additional 60 minutes.
**Important**- Please allow pie to cool for about 1 hour so as to fully set up in the middle before eating. Fresh whipped cream is soooo good with the pecan pie.