Pecan Pie

At Pie Source Bakery in Pie Town, New Mexico Cyndi Fowler makes only fruit and nut pies, including this popular pecan one spiked with spiced[ rum. She sells her pies at Pie Town's general store, but she also takes a concession trailer to nearby cities, like Grants, NM. "People want a pie from Pie Town," she says.]

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Level:
Easy

Ingredients
  • For the crust:
  • 2 cups all-purpose flour, plus more for dusting
  • 10 tablespoons cold salted butter, cut into small pieces
  • 1 large egg yolk
  • For the filling:
  • 1 stick salted butter
  • 1 cup packed dark brown sugar
  • 4 large eggs
  • 1 cup light corn syrup
  • 1 tablespoon spiced rum
  • 1 1/2 cups pecan halves
Directions
  • Make the crust: Put the flour in a large bowl and cut in the cold butter with your fingers until the mixture forms coarse crumbs. Whisk 1/3 cup ice water and the egg yolk in a liquid measuring cup. Make a well in the center of the flour mixture and pour in the yolk mixture. Gradually stir the flour into the well until a rough dough forms. Divide the dough in half and shape each half into a ball. Wrap separately in plastic wrap and refrigerate overnight. (You will need only 1 ball of dough for this pie; freeze the other ball up to 1 month.)

  • Flatten 1 ball of dough on a lightly floured surface, then roll out into a 12-inch round, about 1/8 inch thick. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers; set aside.

  • Preheat the oven to 375 degrees F. Make the filling: Beat the butter and brown sugar in a large bowl with a mixer on medium speed until creamy, about 5 minutes. Beat in the eggs, one at a time, until combined. Beat in the corn syrup and rum until combined. Stir the pecans into the filling with a rubber spatula, then pour into the prepared crust.

  • Bake the pie until the crust is golden brown and the filling is bubbling, about 1 hour (cover with foil if the filling is getting too dark). Transfer to a rack and let cool completely.

  • Photograph by Devon Jarvis


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond