To me, pecans are the sweetest and softest of nuts. There’s something quite 
decadent and dessert-y about them; I shudder when I see them in savory 
applications. This reaction, I think, stems from my love of gooey, nutty pecan 
pie. If you want to gild the lily, drizzle the top of each pie with melted 
chocolate for a delicious surprise. These pies can also be made in  jars.


Click here to  see Pick-Up-and-Go
Pies.


Click  here to see The Great American Pie
Extravaganza.



INGREDIENTS

• 1/2
    recipe Flaky Butter Crust*


• 
    All-purpose flour for dusting


• 2
    eggs


• 1/2
    cup (100 grams) firmly packed light or dark brown sugar


• 1/2
    cup (120 milliliters) corn syrup or blackstrap molasses


• 1
    tablespoon bourbon (optional)


• 1
    teaspoon grated orange zest (optional)


• 1
    teaspoon vanilla extract


• 1/2
    teaspoon kosher salt


• 2
    cups (225 grams) pecans, coarsely chopped

DIRECTIONS

Have two 12-cup standard muffin tins ready. Remove the dough from the 
refrigerator.


Lightly flour a clean work surface. Unwrap the dough, place it on the floured
  work surface, and flour the top lightly. Roll out the dough into a large circle
  about 1/8 inch (3 mm) thick. It will be about 14 inch (35.5 cm) in diameter. 
Using a round biscuit or cookie cutter, cut out as many circles 4-5 inches 
(10-12 cm) in diameter as possible.


Handling the dough circles gently, lift each circle and press it into a 
muffin cup, leaving a 1/8-to 1/4-inch (3-to 6-mm) overhang and patching any 
tears by pinching them together or plugging them with a dough scrap. You can 
crimp the dough that extends beyond the edge of the cup with fork tines or your 
fingers so it adheres to the top of the tin and forms a rim, if you like, but it
  is not necessary. Gather the dough scraps, form into a ball, and roll out, and 
cut out more circles. (Reroll the dough only once or it will bake up tough.) You
  should have 12-16 circles total. If you don’t have enough dough circles to fill
  every cup in a muffin tin, stagger the crusts, rather than clustering all of 
them at one end of the tin. If you’ve filled one tin, refrigerate it while you 
line the cups in a second tin, then refrigerate the second tin.


In a bowl, whisk together the eggs, brown sugar, and corn syrup until light 
in color. Whisk in the bourbon and orange zest (if using) and then whisk in the 
vanilla and salt. Stir in the pecans.


Remove the dough-lined cups from the refrigerator. Fill each cup 2/3 full 
with the pecan mixture. Refrigerate the assembled pies for 30 minutes. Preheat 
the oven to 350 degrees (180°C/gas 4).


Bake the pies until the filling is golden brown and no longer jiggles when 
tapped, about 15 minutes.


Let cool on a baking rack for at least 1 hour before serving. Run a sharp, 
thin knife around the edge of each pie to loosen it from the cup. Then, using 
the knife tip or a fork,gently pry each pie upward so you can grab it with your 
fingertips and lift it out of the tin. Serve warm or at room temperature.


The pies can be stored in an airtight container at room temperature for up to
  3 days or frozen for up to 2 months. Reheat in a 350 degree (180°C/gas 4) oven 
for about 5-7 minutes.






Recipe Details
*Click here to see the Flaky  Butter Crust
recipe.



Read more: http://www.thedailymeal.com/pecan-pie-0#ixzz2DEA6L8Cv
 

 
  
From-scratch pie, with its flaky pastry crust and warm filling, is a true
treat when it comes to dessert. Whether purchased at a bakery or made at home, a
simple yet delicious pie is a great end to any meal.

Still, cutting butter into flour to make
for a flaky, buttery crust can be a bit tedious and time consuming, so there are
moments when shortcuts and cut corners are the most feasible of baking options. 

Don't be intimidated by from-scratch pie, there are easy ways to bake up something
just as delicious without all the work. To make things even easier, we've dug up
those solutions and gathered them for you here!

Read on for our top five
easy pie recipes...
Pie image via
Shutterstock



Continue Reading
»

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