Maple Pecan Pie Ii

Name: Maple Pecan Pie Ii
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon white sugar; 1 cup butter flavored shortening, chilled; 1/3 cup ice water; 1 tablespoon distilled white vinegar; 1 egg, beaten; 1 egg white; 4 eggs, beaten; 3/4 cup white sugar; 1/2 cup real maple syrup; 1/2 cup light corn syrup; 1/2 cup dark corn syrup; 2 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 1/4 cups chopped pecans; 1/3 cup butter, melted; 2 teaspoons maple syrup

18 ingredients

5 steps

Ingredients

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

Directions

1

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.
2

Preheat oven to 350 degrees F (175 degrees C).
3

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