American Pie Council

2017 Professional Entry

 

Brown Butter Pecan Pie

Brown Butter Pecan Pie
Andy Hilton, Davenport, FL
2017 APC National Pie Championships Professional Division
1st Place Nut

Crust
2 ½ cups All Purpose Flour
½ cup Butter
½ cup Shortening
1 tbs Sugar
½ tsp Baking Powder
½ tsp salt
8 to 9 tbs cold water


Pre heat oven to 400 degrees, best with a 10” pie dish
Whisk together the dry ingredients in a bowl. Add the cold Butter and cold Shortening on top of the flour mixture. Cut in with a pastry blender until the Butter and Shortening are the size of small peas. Sprinkle with 4 to 5 tbsp of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Form a ball with the dough, wrap in plastic and place in the refrigerator for 30 min. line a 10” pie pan with the dough and line the pie pan and crimp the edges.

Filling:
1 cup sugar
1 cup clear corn syrup
½ cup browned butter
¼ cup softened cream cheese
¼ cup flour
1/8 tsp salt
½ tsp vanilla
3 large whole eggs
1 large egg yolk
1 ¼ cup pecan halves

Place all the filling ingredients in a 3 quart sauce pan except the eggs,and pecans. Stir and heat to 100 degrees. Add the eggs and blend. Take the pie shell and place the Pecans along the bottom, pour warm filling over the Pecans fill the pie shell. Reduce the oven temp to of the oven from 400 degrees to 300 degrees and place the pie on a cookie sheet and bake for 55 minutes or until the pie jiggles when lightly shaken. Remove and cool completely before serving. Enjoy!