Old-Fashioned Pecan Pie


”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


  1. Preheat the oven to 375°F. Roll out the pastry and place it in a greased 9″ pie plate. Flute the edges decoratively.
  2. Melt the butter and set it aside to cool.
  3. In a large bowl, mix together the flour, sugar, and salt.
  4. Add the milk and eggs and beat well.
  5. Stir in the vinegar, vanilla, and flavoring, if using, then the butter and nuts.
  6. 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.
  7. Remove from the oven (the pie will finish setting up as it sits) and cool completely before slicing.
  8. Yield: 1 pie, 12 servings.

source kingarthurflour

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