The one and only pie to make for Thanksgiving: Pecan Pie! Nutty, sweet, and delicious!
For the crust:
2 cups (260) all-purpose flour, plus more
1 tbsp. brown sugar
1 tsp. salt
1/2 cup (115g) cold butter
5 tbsp. ice water (plus more if needed)
1 tbsp. apple cider vinegar
For the filling:
10 oz. (280g) pecans
4 large eggs, room temperature
1/2 cup (160g) beet syrup
2/3 cup (130g) brown sugar
1 tbsp. vanilla extract
1 tsp. salt
1/3 cup (80g) butter, melted & cooled
1. Add the flour, brown sugar, and salt to a large bowl and mix to combine. Add the cold butter in small pieces. Use a pastry blender* and cut the cold butter into pea-sized pieces. Mix the ice water and apple cider vinegar and gradually add to the bowl. Mix and knead until the dough starts coming together. Do not add too much water – you don’t want the dough to get wet. Wrap in plastic wrap and place in the fridge for at least 1 hour.
2. Roll out the dough on a floured surface slightly larger than a 9 inches (23cm) pie dish. Transfer to the pie dish and press to the bottom and sides. To get a nice edge fold overhang under and press together with your fingers (or use a fork) to create a pattern. Cover with plastic wrap and place in the fridge for another 30-45 minutes.
3. Preheat the oven to 425°F (215°C). Add a piece of baking parchment on the pie crust (it should overlap the edges) and fill the pie dish with baking weights. Blind bake for about 25-30 minutes until the crust is slightly browned around the edges. Take out of the oven, remove the pie weights and paper, reduce the temperature to 350°F (175°C) and bake another 10-15 minutes until the whole pie crust is also a bit browed. Take out of the oven and let cool down.
4. Keep the oven still running at 350°F (175°), place the pecan halves on a baking sheet and toast in the oven for about 8-10 minutes until fragrant. Take out of the oven and let cool down a bit. Reduce the temperature of the oven to 325°F (160°C). Melt the butter and let cool down a bit. Add the eggs, beet syrup, brown sugar, vanilla extract, and salt to a large bowl and mix on low speed until well combined. Gradually add the melted and cooled butter and mix in. add the toasted pecans and fold in. Pour that mixture into the pre-baked pie crust. If you want to get messy, pick some of the good looking pecan halves from the mixture and place them in a circle around the edge – that’s just for looks but not really needed aka. optional. Bake for 55-70 minutes until the edges are set but the center is still a bit wobbly when you move the pie dish. Take out of the oven and let cool down for at last 4 hours (or overnight) before serving at room temperature. Goes well with some vanilla ice ;) Store leftover in the fridge.
Keywords: pecan, pie, cake, Thanksgiving