Sweet & Crunchy Pecan Pie Recipe
Right now is Pecan Pie Season! Learn how to prepare the perfect one for yourself in order to impress your guests or family! The aromatic pecans provide a satisfying crunch to every mouthful! Have fun with this pecan pie.
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Ingredients
► Shortcrust pastry
• 220g Flour
• Pinch of Salt
• 120g Butter ( Cold)
• 25g Shortening ( Cold )
• 60-75ml Water ( Cold )
► Pecan Filling
• 4 Eggs
• 175g Brown Sugar
• 300g Corn Syrup
• 5ml Vanilla Extract
• 100g Pecan
The instructions
◇Step 1 - Shortcrust pastry
1. In a food processor, add the flour and salt
2. Pulse
3. Add the cubes of butter and the shortening
4. Pulse until the pieces of butter are the size of peas
5. Add the water and pulse until the dough starts to come together
6. Divide the dough into two balls
7. Cover and refrigerate 30minutes
◇Step 2 - The Mold
1. Roll out one of the two balls you formed to a thickness of 3mm.
2. Prick holes all over
3. Place it in a 9inch pie mold
4. Press the sides so the dough takes the form of the mold
5. Pinch the edges to make it cuter
6. Refrigerate 30 minutes
◇Step 3 - Filling & Baking
1. In a bowl mix the eggs, the brown sugar, the corn syrup and the vanilla extract
2. Pour in the mold
3. Place the pecans on top doing the pattern you like
4. Bake the pie at 350°F for an hour
5. Take out of the oven
6. Let it cool down and hour
7. Cut and enjoy!
See you next week!
Sandrine ❤️
⏱️Step by Step Timestamp
0:00 Intro Pecan Pie
0:17 Step 1 - Shortcrust pastry
1:24 Step 2 - Mold
2:25 Step 3 - Filling & Baking
3:35 Outro Pecan Pie
#pecanpie #pecan #whipped
Apple Crisp Recipe - How To Make Apple Crisp
This Apple Crisp recipe is the ideal cozy fall dessert! It's loaded with fresh sliced apples and topped with a crisp and buttery cinnamon oat topping. It's completely irresistible served with a scoop of vanilla ice cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients
4 lbs firm-crisp apples, 11-12 medium apples*
2 Tbsp lemon juice
3/4 cup granulated sugar, or to taste**
3 Tbsp all-purpose flour
1 1/2 tsp cinnamon
For the Crumb Topping:
1 3/4 cups flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp salt
1 cup unsalted butter, (room temperature), plus more to butter pan
1 cup rolled oats, or old fashioned oats
RECIPE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:55 Prepping apples
3:32 Making cinnamon-sugar mixture
4:09 Making crumb topping
5:39 How to bake apple crisp
6:39 Our favorite way to serve
8:28 Taste test
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Recipe of the Day: Apple-Pumpkin-Pecan Pie | Food Network
Combine three holiday favorites into this one delicious treat.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Apple-Pumpkin-Pecan Pie
Recipe courtesy of Food Network Kitchen
Total: 3 hr 15 min
Prep: 10 min
Inactive: 1 hr
Cook: 2 hr 5 min
Yield: 8 servings
Level: Intermediate
Ingredients
Crust:
Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
Apple Pie Filling:
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving
Directions
Special equipment: A 9 1/2-inch deep-dish pie pan; pie weights, uncooked rice or dried beans
For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.
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Recipe of the Day: Apple-Pumpkin-Pecan Pie | Food Network
Crumble Topping Recipe for ANY FRUIT PIE!
CRUMBLE TOPPING RECIPE // CRAZYFORCRUST.COM
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This recipe for crumble topping is the perfect crumble for any pie recipe. You can even make it for muffins or coffee cake!
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
INGREDIENTS
12 tablespoons unsalted butter
2/3 cup sugar (brown or white or a combination)
1 1/2 cups all-purpose flour
INSTRUCTIONS
Grate cold butter into a large bowl. Alternately, you can dice it small.
Add sugar: use all brown or all white or a combination to make 2/3 cup. Use whatever combination you like (I like using 1/3 cup each brown and white).
Add flour and then, using a pastry cutter, work the butter into the flour and sugar until the mixture forms coarse crumbs.
Use crumble as recipe directs, on a fruit pie or on muffins or coffee cake. Bake as directed in recipe.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
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Caramel Apple Pecan Streusel Pie Recipe
This caramel apple pecan streusel pie recipe has become a quick favorite in my family. Trust me, you will love this. It's a perfect fall recipe when apples are fresh, but there's no bad time for apple pie, right?
Find the full recipe at:
bakingkneads.com/caramel-apple-pecan-streusel-pie-recipe
Let me know in the comments how yours turns out!
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Thanks for watching!