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Andre Baranowski
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| Pecan Pie |
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SERVES 8
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
1 ¾ cups flour
1 tbsp. plus 1 cup sugar
1 tsp. fine salt
12 tbsp. cold butter, cubed, plus 4 tbsp. melted and cooled
2 cups pecans, broken into pieces by hand
1 cup light corn syrup
2 large eggs, beaten
1 tsp. vanilla extract
11/2 tsp. lemon juice
1. Put flour, 1 tbsp. sugar, and salt into a food processor; pulse to combine. Add 12 tbsp. cold butter; pulse until pea-size pieces have formed. Drizzle in 3–4 tbsp. ice water; continue pulsing until dough just comes together.
2. Turn dough onto a floured surface; knead briefly into a ball. Halve ball of dough and flatten into 2 disks. Wrap tightly in plastic wrap. Refrigerate dough for at least 1 hour or overnight.
3. On a floured surface, roll out 1 dough disk into a 12" circle; transfer to a 9" pie pan. Trim edges to fit and crimp edges with tines of a fork. Refrigerate pie pan for 30 minutes. (Freeze second ball of dough for another use.)
4. Heat oven to 350°. To make the pie filling, combine the remaining sugar and butter with the pecans, corn syrup, eggs, vanilla, and lemon juice in a large bowl. Pour filling into the chilled pie shell and bake for 1 hour. (If the edges of the dough begin to brown, cover them with foil.) Transfer pie to a cooling rack; allow to cool completely at room temperature before serving.
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