Name: Maple Pecan Pie II
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: All-purpose flour - 3 cups; Salt - 1 teaspoon; White sugar - 1 teaspoon; Butter flavored shortening, chilled - 1 cup; Ice water - ⅓ cup; Distilled white vinegar - 1 tablespoon; Egg, beaten - 1; Egg white - 1; Eggs, beaten - 4; White sugar - ¾ cup; Real maple syrup - ½ cup; Light corn syrup - ½ cup; Dark corn syrup - ½ cup; Vanilla extract - 2 ½ teaspoons; Salt - ¼ teaspoon; Chopped pecans - 1 ¼ cups; Butter, melted - ⅓ cup; Maple syrup - 2 teaspoons

Ingredients for - Maple Pecan Pie II

1. All-purpose flour 3 cups

2. Salt 1 teaspoon

3. White sugar 1 teaspoon

4. Butter flavored shortening, chilled 1 cup

5. Ice water ⅓ cup

6. Distilled white vinegar 1 tablespoon

7. Egg, beaten 1

8. Egg white 1

9. Eggs, beaten 4

10. White sugar ¾ cup

11. Real maple syrup ½ cup

12. Light corn syrup ½ cup

13. Dark corn syrup ½ cup

14. Vanilla extract 2 ½ teaspoons

15. Salt ¼ teaspoon

16. Chopped pecans 1 ¼ cups

17. Butter, melted ⅓ cup

18. Maple syrup 2 teaspoons

How to cook deliciously - Maple Pecan Pie II

1 . Stage

Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)

2 . Stage

Preheat oven to 350 degrees F (175 degrees C).

3 . Stage

Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.

4 . Stage

Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.

5 . Stage

Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.