*  Exported from  MasterCook  *
 
                              Maple Pecan Pie
 
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 Serving Size  : 8    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    1      cup           Wheat Pastry Flour
      1/2  cup           Unsalted butter -- cut up
      1/4  teaspoon      Salt
      1/4  cup           Ground Pecans
    3      tablespoons   Ice Water
                         -----FILLING-----
    1      cup           Maple Syrup
    1      cup           Sugar
    4      large         Eggs -- lightly beaten
    3      tablespoons   Unsalted Butter -- melted
    1      tablespoon    Vanilla
    1      tablespoon    Lemon Juice
      1/2  teaspoon      Lemon Zest
      1/4  teaspoon      Salt
    1      cup           Pecans -- halved
 
 Crust: In a large bowl blend the flour, butter, salt and pecans until the mixture
resembles meal. add 2 Tb of the water, toss the mixture until the water is
incorporated, adding more water to form a dough, and form the dough into a ball.
Dust the dough with flour and chill it, wrapped in wax paper for 1 hour. Roll our
the dough 1/8″ thick on a lightly floured surface, fit it into a 9″ glass pie
plate, and crimp the edge. Chill the shell while making the filling.
 
   Filling: Preheat the oven to 450ø. In a large bowl whisk together the syrup,
 sugar, eggs, butter, vanilla, lemon juice, zest and the salt.
 Add the pecan halves. Pour the filling into the shell and bake the pie in the
middle of the oven for 10 minutes. Reduce the temperature to 350ø and bake the
pie for 35 minutes, or until the filling is just set.
 
  Source: Gourmet Magazine, October 1993
 
 
 
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