Texan Pecan Pie
Del Grande, Cafe Annie--Houston, TX
Adapted by StarChefs
2 nine-inch pies
4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 pound cold butter, cut into small cubes
1/2 cup chilled water
4 egg yolks
2 1/2 Tablespoons vanilla
2 cups brown sugar
4 Tablespoons melted butter
3 cups light corn syrup
3 cups pecan pieces
the pie dough, in a mixing bowl (or on a work surface),
combine the flour, sugar, salt and butter. With your
fingers, cut the butter into the flour until the mixture
resembles a coarse meal.
the water to the flour mixture and work until a rough
dough is formed. Do not over work the dough: bits
of butter should still be visible. Turn the dough
onto a floured work surface. Flatten and fold the
dough several times to create layers in the dough.
Divide the dough into 2 halves. Roll each half into
a circle with a diameter well in excess of that of
the pie plate and approximately 1/4-inch thick. Fit
the dough circles into the pie plates and form an
edge. Chill very well.
the Pecan Pie Filling, in a mixing bowl, combine the
eggs and egg yolks and whisk until smooth. Add the
vanilla, brown sugar, salt and melted butter and whisk
until well blended. Slowly blend in the corn syrup
and mix well.
heat an oven to 375°F.
the pecan pieces between the two chilled pie shells.
Divide the filling between the two pies. Place the
pies on baking sheets and bake at 375°F for 15
minutes. Lower the heat to 300°F and bake until
the pies have set and the center puff up a little,
approximately 45 to 60 minutes.