Good day! Autumn is here and what better way to celebrate it than with a delicious pecan pie. This recipe has a seasonal twist with an autumn leaf crust – perfect for impressing your friends and family at gatherings.
Autumn Leaf Pecan Pie
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 5 tablespoons cold unsalted butter, cut into pieces
- 5 tablespoons cold vegetable shortening
- 3-4 tablespoons ice water
- 1/2 cup light corn syrup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups (8 ounces) pecan halves, coarsely chopped
Instructions:
- In a large bowl, whisk together flour, salt, and sugar. Using your fingers, cut in butter and shortening until mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until the dough comes together in a ball.
- Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F.
- In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, salt, and eggs.
- Stir in pecans.
- On a well-floured surface, roll out dough and fit into a 9-inch pie dish.
- Trim excess dough and decorate the edges with leaf cutouts.
- Pour in filling.
- Bake for 40-45 minutes, or until filling is set and crust is golden brown.
- Cool on a wire rack before serving.
Pecan Pie
Ingredients:
- 1 unbaked 9-inch pastry shell
- 1 cup granulated sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 cup corn syrup
- 3/4 teaspoon vanilla
- 1/3 cup melted butter
- 3 eggs, beaten
- 1 cup pecan halves
Instructions:
- Preheat oven to 375°F.
- In a large bowl, mix together sugars, salt, corn syrup, vanilla, butter, and eggs until well combined.
- Stir in pecans.
- Pour into pastry shell.
- Bake for 40-50 minutes, or until filling is set and crust is golden brown.
- Cool on a wire rack before serving.
There you have it, two delicious pecan pies to share with your loved ones this autumn season. Don’t be afraid to get creative with the crust and make it your own. Happy baking!
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