Maple Pecan Pie II

This is the 1999 American Pie Council's National Pie Championship's "Best of Show " and the first place winner in the Nut Category.

• Preparation Time: 45 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 30 mins
• Calories: 890 Calories

Ingredients

• ¼ teaspoon salt
• ¾ cup white sugar
• 3 cups all-purpose flour
• 1 egg, beaten
• 1 tablespoon distilled white vinegar
• 1 teaspoon salt
• ½ cup light corn syrup
• ⅓ cup butter, melted
• 2 ½ teaspoons vanilla extract
• 1 egg white
• ½ cup dark corn syrup
• 4 eggs, beaten
• 1 teaspoon white sugar
• ⅓ cup ice water
• 1 ¼ cups chopped pecans
• ½ cup real maple syrup
• 1 cup butter flavored shortening, chilled
• 2 teaspoons maple syrup

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)

Step 3

Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.

Step 4

Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.

Step 5

Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.