This is the 1999 American Pie Council's National Pie Championship's "Best of Show " and the first place winner in the Nut Category.
Ingredients
- all-purpose flour: 3 cups
- salt: 1 tsp
- white sugar: 1 tsp
- butter flavored shortening, chilled: 1 cup
- ice water: 0.33333 cup
- distilled white vinegar: 1 Tbsp
- egg: 1 piece (beaten)
- egg white: 1 piece
- eggs: 4 piece (beaten)
- white sugar: 0.75 cup
- real maple syrup: 0.5 cup
- light corn syrup: 0.5 cup
- dark corn syrup: 0.5 cup
- ½ teaspoons vanilla extract: 2 piece
- salt: 0.25 tsp
- ¼ cups chopped pecans: 1 piece
- butter: 0.33333 cup (melted)
- maple syrup: 2 tsp
Metric Conversion
Stages of cooking
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Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)
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Preheat oven to 350 degrees F (175 degrees C).
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Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
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Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
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Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.
