• About Us
  • Contact Us
  • Newsletter
  • Pie Connection
  • Who We Are
• Recipes
• Events
  • 26th Annual APC National Pie Championships
  • Sponsors
  • Volunteer Opportunities
  • National Pie Day
• Membership
  • Amateur Membership
  • Professional Membership
  • Commercial Membership
• Media
  • Press Inquiries
  • Press Release
  • Photo Gallery
  • Press Kit

Pecan Pie

For the crust:

1 1/4 cups all purpose flour
4 oz cold butter, diced small
2 oz cold shortening, diced small
1/2 teaspoon salt
1 1/2 tablespoons sugar
1/4-1/2 cup ice water
1/2 teaspoon vanilla extract

For the filling:

¾ cup sugar
¼ cup plus 3 tablespoons brown sugar
1 cup white corn syrup
1 teaspoon vanilla extract
4 tablespoons salted butter, melted
3 eggs
1 ¼ cups chopped pecans

In a food processor, pulse the flour, sugar, and salt a few times. Add the butter and shortening, and pulse until crumbs form, and the dough will hold its shape when pushed together with your fingers. Stir the vanilla into the ice water, and slowly add through the food processor spout until the dough forms a ball. Dust a work surface and rolling pin with flour. Turn the dough out onto the floured work surface and form into a disc. Wrap in plastic or waxed paper and put in the refrigerator for at least 30 minutes.

Roll out the pie crust and put into a pie dish, leaving enough around the edges to make a nice edge. Put the chopped pecans into the bottom of the pie shell and spread out evenly. Whisk together well the rest of the ingredients. Pour on top of the pecans. Bake at 350 for 50-60 minutes until the crust is golden brown and the filling is not “jiggly.”