Who doesn’t love a gooey, rich and delicious pecan pie. If you don’t make your own pastry, you could use a frozen crust.
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup Beary Berry Honey
1 tbsp cider vinegar
2 tsp vanilla
1/4 tsp salt
3 eggs, lightly beaten
2 cups pecan halves
1-1/4 cups (300 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold unsalted butter, cut into small cubes
1/4 cup ice cold water
Make the pastry
- In a large bowl, combine the flour, sugar and salt.
- Using your hands, work the butter into the flour mixture to make coarse crumbs.
- Add the ice cold water and work it in with a fork until a ragged dough forms.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate until well chilled, at least 1 hour.
To make the pie
- Preheat the oven to 350 degrees.
- Set the disc of pastry on the kitchen counter and let it stand at room temperature for 5 minutes to soften slightly.
- Lightly flour the kitchen counter and roll out the pastry to 12-inch circle.
- Carefully lift the pastry round over a 9-inch pie plate. Trim to leave a 1-inch (2.5 cm) overhang; fold the edge under and flute the edge with your fingers, a chopstick or a fork.
- Prick the bottom of the pie crust all over with fork and refrigerate until firm, about 30 minutes.
- Meanwhile, in a saucepan, melt the butter over medium heat.
- Add the brown sugar and stir until smooth. Remove from heat.
- Stir in the honey, vinegar, vanilla and salt.
- Add the eggs one at a time, mixing well after each.
- Arrange the pecan halves in the pie shell and pour the filling over them.
- Place the pie on the bottom rack of the oven and bake until the filling is set, about 50 to 60 minutes. Remove from oven and let cool completely on a rack.
Adapted by Amanda Thiessen from the Canadian Living original recipe.