Recipe by Karri Perry, Cincinnati, Ohio
First place, Baked Pies (Single Crust), 2017
Baking temperature: 350 degrees
Baking time: 55 minutes
Yield: 1 pie, 8-12 servings
Ingredients
Crust:
- 2 c all-purpose flour
- 8 T cold unsalted butter
- 2 T cold lard
- 2 T cold Crisco
- 2 T granulated sugar
- 1 t salt
- ¼ c water and vodka mixed and chilled
Filling:
- Pecans- 1 ½ c chopped and toasted (plus 20 whole untoasted pecans for edging)
- 3 eggs
- ½ c each: dark and light brown sugar
- ¼ c dark corn syrup
- ½ c light corn syrup
- 6 T melted butter
- 1 t vanilla
- Pinch of salt
Instructions
For Crust:
- In a food processor, pulse flour, sugar and salt
- Add cold butter, Crisco and lard. Pulse until mixture is like sand
- Slowly drizzle the cold water/vodka mixture into flour mixture
- Once dough comes together, chill dough well covered for 1 hour- up to 24 hours
- After chilling dough, roll to ¼ inch thickness and fill pie plate. Use extra dough to cut out creative star shapes to cover pie or roll out a top crust. Chill dough in prepared pie plate while working on the pie
For Filling:
- Chop toasted pecans, set aside. Count 20 whole pecan halves (untoasted) set aside
- In a large bowl with a whisk, ad brown sugars, salt eggs, vanilla and melted butter
- Whisk until emulsified, and then add chopped pecans
- Pour mixture into the prepared pie shell
- Lay pecans neatly around edge of the pie
- If desired, gently lay dough cut-outs on the surface of the pecan mixture
- Bake on the lowest rack of a preheated 350 degree oven for 55 minutes