Southern Pecan Pie With Spice Crust
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Southern Pecan Pie With Spice Crust
  Southern    Pie    Crust    Pecans    Spices  
Last updated 6/12/2012 12:59:15 AM. Recipe ID 22175. Report a problem with this recipe.
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      Title: Southern pecan pie with spice crust
 Categories: Live
      Yield: 4 Servings
 
      1 c  Flour
    1/4 c  Sugar
        pn Salt
    1/4 ts Baking powder
    1/2 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Cloves
      4 tb Unsalted butter
      1 lg Egg
           Pie filling:
      1 c  Dark corn syrup
    3/4 c  Sugar
      6 tb Butter
      3 lg Eggs
        pn Salt
      2 tb Bourbon
      2 c  Pecan halves or pieces, or a
           Combination
 
  For the crust, combine dry ingredients in bowl of food processor and
  pulse several times to mix. Add butter and pulse to a fine powder.
  Add egg and pulse until dough forms a ball that rotates on blade.
  Press dough into a disk, wrap and chill.
  
  For filling, combine corn syrup and sugar in saucepan and stir to mix.
  Place over low heat and bring to a boil, without stirring. Remove from
  heat, add butter and allow to melt.
  
  In a mixing bowl, whisk eggs to break up and whisk in salt and
  Bourbon. Whisk in syrup and butter mixture, being careful not to over
  mix. Allow to rest while rolling dough.
  
  Preheat oven to 350 degrees and set a rack in the lower third. On a
  floured surface, roll the dough and line a 9-inch Pyrex pie pan,
  fluting the rim of the crust. Arrange pecans in an even layer in pie
  shell.
  
  Carefully skim top of filling and pour over pecans. With the back of
  fork, press pecans into filling so that all have been immersed in it.
  Bake for about 45 minutes, until crust is baked through and filling
  is firm in center. Cool on a rack. Store pie at a cool room
  temperature or refrigerate. If refrigerated, bring to room
  temperature before serving.
  




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Recipe ID 22175 (Apr 03, 2005)

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