Cane Syrup Pecan Pie with Buttermilk Pie Crust скачать в хорошем качестве

Cane Syrup Pecan Pie with Buttermilk Pie Crust

Cane Syrup Pecan Pie with Buttermilk Pie Crust Buttermilk Pie Crust recipe: 2-1/2 cups All Purpose Flour 2 sticks (1 cup) Butter, cold and cut into cubes 2 teaspoons Sugar 2 teaspoons Salt 1/2 cup Buttermilk Place the first 4 ingredients into a food processor and pulse until the butter is in tiny pieces throughout. Then with the processor running add the buttermilk. Process until it comes together to form a dough. Divide into 2 discs and wrap in plastic wrap. Refrigerate to let the dough rest for 20 minutes. Mix the following for the filling recipe: 3 Eggs, beaten 1/2 cup Sugar 1/2 cup Light Corn Syrup 1/2 cup Pure Cane Syrup (I used Steen's) 2 teaspoons Vanilla extract 1 heaping tablespoon Flour 2 tablespoons Butter, softened Dust countertop with flour and roll out one of the discs of dough to fit inside a 9 inch pie pan. Roll the crust onto the rolling pin and transfer to the pie plate. Press gently into the plate and sides. Using your fingers form an edge or use a fork to press and make a design. Dock your crust (pierce all over) with a fork to allow steam to escape when baking. 1-1/2 to 2 cups Pecans, whole halves or chopped, your preference Place pecans into the prepared crust and pour the filling mixture over them. Bake at 375 degrees F until the center is no longer jiggly. Approximately 50 to 60 minutes. If the crust begins to get too toasty before the center is done cover with foil to finish baking. I usually do the last 10 minutes. Let cool to room temp before slicing and enjoying!! #homemade #steenescanesyrup #nutpie