Loads of chopped pecans perfectly balanced with eggs, sugar, flour, butter and spices without a drop of corn syrup.
Prep Time20 minutesmins
Cook Time55 minutesmins
Servings: 12
Author: Portlandia Pie Lady
Ingredients
Grandma's Pie Crust -One Single Crust 9-inch pie shell
1cupall-purpose flour or gluten free 1 to 1 flour
1/2teaspoonsalt
1tablespoonsugar
1/8 teaspoonbaking powder
1/2cupbutter or shortening
1/4cupcold water
Pecan Pie Filling - No Corn Syrup
2largeeggs
1/2cupgranulated sugar
1/2cupbrown sugar
5tablespoonsflour or gluten-free flour
3/4cupmelted butter, cooled
2teaspoonsvanilla
Pinchof Cloves(pinch = scant 1/8 teaspoon)
Pinchof Allspice(pinch = scant 1/8 teaspoon)
Pinchof Cayenne(pinch = scant 1/8 teaspoon)
1cupchopped pecans (to stir into filling)
1/2wholepecans (for pie top)
Instructions
Pie Crust
In a large bowl, add the dry ingredients and stir together with a large fork. Add the shortening and cut in until crumbly and pea-sized.
Add the cold water all at once and mix just until forms a ball (do not kneed or over mix).
Roll out the dough on a heavily floured surface about 1 to 1-1/2 inches wider than pie plate, roll up on to rolling pin and unroll into pie plate (dough may be too soft to pick up by hand).
Place in pie plate, trim edges and flute or use fork to crimp. Set aside for filling.
Pecan Filling & Baking
Preheat oven to 325 F. (This is not a typo, only bake at 325 F.)
In a large bowl, use a whisk and beat the eggs until yellow and thoroughly emulsified.
In a separate bowl stir the granulated sugar, brown sugar and flour together.
Whisk the sugar/flour mixture into the beaten eggs.
Slowly stir in the cooled melted butter and vanilla, and spices.
Stir in the 1 cup of chopped pecans. Pour into unbaked pie shell and place whole pecans perpendicular to the edges.
Bake for 55 to 60 minutes @ 325 F. (55 minutes if your oven bakes hot, 60 minutes if your oven bakes cool.)