Maple Pecan Pie II

Recipe View Prepare the Crust: In a large mixing bowl, sift together the flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Cut in the chilled shortening using a pastry blender until the mixture resembles coarse cornmeal. (10 minutes)

Recipe View Combine the ice water, vinegar, and 1 beaten egg. Gradually add this liquid mixture to the flour mixture, one tablespoon at a time, tossing with a fork until a soft dough forms. (5 minutes)

Recipe View Shape the dough into three equal discs, wrap tightly in plastic wrap, and refrigerate for at least 3 hours, or preferably overnight. This allows the gluten to relax and the dough to become easier to handle. Extra pastry can be frozen for later use. (3 hours)

Recipe View Preheat oven to 350 degrees F (175 degrees C). (10 minutes)

Recipe View On a lightly floured surface, roll out one of the dough discs to fit a 9-inch pie plate. Gently transfer the pastry to the pie plate and crimp the edges decoratively. Brush the inside of the unbaked pie shell with the slightly beaten egg white to help prevent a soggy crust. (15 minutes)

Recipe View Prepare the Filling: In a separate large bowl, whisk together the 3/4 cup sugar, maple syrup, light corn syrup, dark corn syrup, vanilla extract, and 1/4 teaspoon salt. Gradually whisk in the 4 beaten eggs until the mixture is well blended. (5 minutes)

Recipe View Stir in the chopped pecans and melted butter. Pour the filling evenly into the prepared pie shell. (2 minutes)

Recipe View Bake: Bake in the preheated oven for 45 to 55 minutes, or until the center of the pie is set but still slightly jiggly. To prevent the crust from browning too quickly, you can cover the edges with aluminum foil during the last 20 minutes of baking. (50 minutes)

Recipe View Glaze and Cool: Remove the pie from the oven and immediately brush the hot pie top with the remaining 2 teaspoons of maple syrup. This will create a beautiful, glossy finish. (2 minutes)

Recipe View Allow the pie to cool completely on a wire rack before slicing and serving. Store any leftovers in the refrigerator. (2 hours)