Pecan Sugar Pie
This is the Pecan Sugar Pie recipe.
- Prep: 20 min
- Cooking: 45 min
- Refrigeration: 1 h
Ingredients
- Pastry (2 crusts)
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) sugar
- 2 cups (500 mL) all-purpose flour sifted
- 1/2 cup (125 mL) vegetable shortening
- 1/2 cup (125 mL) butter
- 3/4 cup (180 mL) cold water
- Pie Filling (for one pie)
- 1 cup (250 mL) brown sugar
- 2 tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) Table cream 15 % or 18 %
- 2 tbsp (30 mL) maple syrup
- 1/3 cup (80 mL) pecans
- 1 tbsp (15 mL) butter in small chunks
- of ground nutmeg
- 2 cups (500 mL) whipped cream
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Preparation
Pastry:
In large bowl, combine salt, sugar and sifted flour. With pastry blender or two knives, cut in vegetable shortening and butter until crumbly.
Sprinkle with cold water, tossing with a fork to mix. Gather dough together and form into ball. Add flour, if necessary. Wrap in plastic wrap and refrigerate.
Divide ball in 2. Roll out half on lightly floured surface with rolling pin and fit into 9 inch pie plate (23 cm). Cover remaining half in plastic wrap and keep in freezer.
Pie Filling:
Preheat oven to 350 °F (180 °C).
In bowl, combine brown sugar with flour. In small bowl, blend maple syrup, cream and nutmeg and add to first mixture, beating lightly.
Pour mixture into pie shell. Top with pecans and butter. Bake for 45 minutes. Let cool and serve with whipped cream.
