Braden Family Cookbook

Chuck Braden

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PECAN PIE                                     M. Rosengarten

(C.B.’s favorite pecan pie. It is a little more work than most are used to in preparing a pecan pie. It is well worth the extra work!)

for crust:

1 1/4 cup all-purpose flour
2 tbsp. confectioner’s sugar
˝ Tsp. salt
10 tbsp. cold unsalted butter, cut into bits
1 lg egg, separated
1/4 cup ice water

filling:

6 tbsp. unsalted butter
1 cup firmly packed dark brown sugar
˝ Tsp. salt
3 lg eggs
3/4 cup light corn syrup
1 tbsp. vanilla extract
1 cup finely ground pecans

1 cup chopped pecans

Make the crust: In a bowl combine the flour, sugar, salt and butter and blend the mixture until it resembles coarse meal. In a small bowl combine the egg white and ice water. Add liquid to dry ingredients and toss to combine. Form dough ball and chill one hour.

On a lightly floured surface, roll out dough into a round 1/8-inch thick and fit it into a 9-inch pie plate, crimping the edge. Chill one hour more.

Preheat the oven to 400 F. Prick bottom and sides of shell, fit it with a round of wax paper and weight it with rice or beans. Bake shell for 15 minutes covered with a piece of foil. Remove foil and bake for an additional 10 minutes. In a small bowl whisk together the egg yolk with 1/4 tsp. water and brush bottom and sides of shell mixture. Return shell to oven and bake for 2 minutes more.

Preheat oven to 275 degrees F. In a bowl set over simmering water melt butter. Remove the bowl from heat and whisk in sugar, salt, eggs, one at a time, corn syrup and vanilla. Return the bowl to heat and stir until mixture is shiny and warm to the touch. Add finely ground pecans and chopped pecans. Bake in the oven for 50 - 60 minutes, or until the center feels set, but still slightly soft. Cool at least 4 hours.

Yield one 9-inch pie.

Serve with Australian Muscat or very cold whole milk!