- Pate Brisee:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1/2 cup (1 stick) cold butter
- 4 to 6 tablespoons ice cold water
- 1/2 cup sugar
- 1/2 cup corn syrup
- 2 large eggs
- 1 teaspoon butter, melted
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
- 2 large Rome apples, cored, peeled and chopped
- 1 teaspoon lemon juice
- Special equipment: 1 (9-inch) tart pan
Preheat oven to 350 degrees F.
Place flour in a medium bowl, add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pate brisee dough to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan.
In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside.
In a small bowl mix apples with lemon juice. Spread apples onto bottom of pan and pour pecan mixture over apples. Bake pie until set, about 45 minutes to 1 hour.
Calorie: 155 calories per serving Fat: 7 gm per serving
Recipe courtesy Canyon Ranch
Recipe courtesy of Emeril Lagasse