Pecan Pie

2024-09-24
Source:
https://preppykitchen.com/classic-pastry-crust/
https://preppykitchen.com/pecan-pie/
Effort: medium-high

Ingredients:

Crust:

• 360g flour
• 1 tablespoon sugar 308
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 227g cold unsalted butter (used in 113g portions)
• 60-90ml ice water

Filling:

• 180g pecans
• 350g Sweet syrup, most sugary, dark syrups work, things of note:
  • Pay attention to consistency, the thicker the syrup, the better. Maple syrup is like right on the verge of being too liquid.
• 150g granulated sugar
• 57g butter
• 3 eggs
• Vanilla extract (can be omitted)
• 2tsp cinnamon
• 2tsp cardamon
• 1tsp salt

Prep:

Crust

• Into a food processing bowl, add
  • 180g flour
  • 1tbsp sugar
  • 1tsp salt
  • 1tsp cinnamon
• quick-mix to compbine
• Add 113g of cold, cubed butter
• Mix for 30 seconds
• Then add:
  • Another 180g flour
  • another 113g of cubed, cold butter
• Mix to distribute
• Drizzle in a smol cup of water on top (about 60ml)
• keep pulsing the dough while drizzling
• You're looking for a squeezable shape, if it don't, add more water
• On a mat, pour the newly made mixture out
• and just press it together
• Once combined, you can split in twain and put into fridge for at least 30 mikes

Filling

• Toast the pecans, 175C, ten minutes, occasional mix
• Chop the pecans
• Into a bowl on a scale:
  • add the maple syrup
  • add the sugar
  • add the butter (melted!)
  • add the eggs
  • add the cinnamon
  • add the salt
• Mix it all together

Pie proper

• Take out the pie crust (should be froze
• add the pecans
• Pour over the filling
• Arrange some pecans over the top
• Sprinkle on a pinch of salt, flaky if you got it
• Cook in an oven at 215 for 15 minutes, then reduce to 175 and cook for another 35/40 minutes or until puffed up
• Once cooked, allow the pie to rest at room temperature for 8 hours or so. (don't skip this, the pie really needs to cool down to thicken)

Images

Mostly here as an example for how to decorate