Pecan Pie

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pecan-pie

The Doe Fund team has again, stolen the show. This past weekend we attended a Food Festival in Ridgewood at a local bar called The Footlight. We served delicious hot food and even entered in to their pie contest in which we won Second Place for our scrumptious Pecan Pie. This recipe comes from our Director of Food Services, Chef Gino Dalesandro and is the perfect pie for all occasions. We hope you enjoy it!

Ingredients:

Crust:
3 cups pastry flour
½ cup all purpose flour
¼ tablespoon salt
¼ cup cold water

Filling:
½ cup butter
2 cups sugar
½ teaspoon salt
2 cups maple syrup
2 cups corn syrup
6 eggs
6 egg yolks
½ tablespoon vanilla
1 ½ cups chopped pecans

Directions:

Combine the flour and shortening, and rub together with your hands until you form walnut sized nuggets. Dissolve the salt in water and add to the flour mixture. Mix only until the ingredients are combined; do not over mix or the crust will be mealy. Form the dough into a ball, wrap with plastic, and refrigerate for two (2) hours. Letting the dough rest like this helps make the crust more tender.

Roll the dough into a 12-inch circle. Fold in half, then lay over a 10-inch pie tin (folding the dough in half makes it easier to lift into the pit tin without breaking). With a knife, cut off excess dough around the edges. Place the pie tin in the refrigerator for 20 minutes, again letting the dough rest.

Preheat the oven to 350 degrees.

Melt the butter with the sugar and salt. Over low heat until the sugar is dissolved. Add the maple and corn syrup to the butter mixture and bring to a boil. Remove from the heat. In a mixing bowl, beat the whole eggs, yolk, and vanilla. Into the eggs, whisk 1 cup of the liquid at a time, until the temperature of the eggs becomes the same as that of the liquid. Continually whip the mixture to make sure the eggs do not curdle. Let the filling cool.

Remove the pie tin from the refrigerator and sprinkle the pecans evenly on the bottom of the pie shell. Pour the filling into the pie shell. Bake for one hour. Before removing the pie from the oven, shake to make sure it is firm. The filling should only move slightly when the pie is shaken. Cut serve and enjoy with family and friends!

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