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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 10 |
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This is one of Martha's fantastic recipes!! So very good!! Ingredients:
pate, brisee |
all-purpose flour |
1 cup sugar |
4 tablespoons unsalted butter, melted |
4 large whole eggs |
1 cup dark corn syrup, plus 2 tbsp |
1/2 cup pure maple syrup |
2 tablespoons bourbon or 2 tablespoons dark rum |
1 teaspoon pure vanilla extract |
1 1/2 cups pecan halves |
2 large egg yolks |
2 tablespoons heavy cream |
whipped cream |
Directions:
1. On a lightly floured surface, roll dough to 1/8-inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly,. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer the lined pie tin and leaves to refrigerator. Chill for at least 30 minutes.
2. Heat oven to 400°F In a medum bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon and vanilla. Fold in half the pecan halves. Pour filling int pie shell; arrange remaining pecan halves on top of pie.
3. Score outer rim of pie. Beat 1 egg yolk, and brush over hatch marks, adhere leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk brush the egg glaze over the leaves, and transfer to the oven.
4. Bake 15 minutes, then reduce heat to 350°F Bake until knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.
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