”The subject of pecan pie came up, and I wondered how people made this dish before corn syrup existed. ”
- your favorite 9″ single pie crust, prepared
- 1/2 cup (8 tablespoons) unsalted butter
- 3 tablespoons King Arthur Unbleached All-Purpose Flour
- 2 1/8 cups light brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla-butternut flavor, optional
- 6 tablespoons milk
- 3 large eggs
- 2 teaspoons vinegar
- 2 teaspoons vanilla extract
- 1 1/2 cups pecans, diced and whole
- Preheat the oven to 375°F. Roll out the pastry and place it in a greased 9″ pie plate. Flute the edges decoratively.
- Melt the butter and set it aside to cool.
- In a large bowl, mix together the flour, sugar, and salt.
- Add the milk and eggs and beat well.
- Stir in the vinegar, vanilla, and flavoring, if using, then the butter and nuts.
- Pour the mixture into the crust and bake for 45 to 50 minutes, until the filling is set most of the way to the center, with a 1 1/2″ “puddle” that’s still jiggly in the center.
- Remove from the oven (the pie will finish setting up as it sits) and cool completely before slicing.
- Yield: 1 pie, 12 servings.