So, family arrives this afternoon, and I wanted a little sumpin’ sumpin’ on hand for dessert before we start putting together the Feast day sweets later this week. Rich plans to make Oatmeal Scotchies later on today, but I liked the look of this pie recipe.
A lot of pecan pies call for corn syrup, which can make things a might too sweet for my taste, so when I saw Aaron Sanchez make this one on Food Network with agave nectar, I had to try it. The pie crust – calling for a combination of butter AND shortening (you know, Crisco) looked intriguing as well.
I used raw pecans from Trader Joe’s and roasted them at 300º for 30 minutes or so. You don’t HAVE to roast them, but I think it really brings out their flavor.
INGREDIENTS
Pie Crust:
•1-1/2 cup all-purpose flour
•1 tbsp sugar
•1/2 tsp salt
•6 tbsp unsalted butter, chilled, cut into small pieces
•3 tbsp solid vegetable shortening, chilled,
cut into small pieces
•4 tbsp (or more) ice water
Pecan Filling:
•3/4 stick unsalted butter
•1-1/4 cup light brown sugar, packed
•2 tsp pure vanilla extract
•1/2 tsp grated orange zest
•1/4 tsp salt
•3/4 cup agave nectar
•3 large eggs
•2 cups pecan halves (1/2 pound)
First, the crust; blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour.
Preheat the oven to 350º .
Roll out the pie dough into a 12-inch round.
Fit into a 9-inch pie plate and trim the edge. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze for 15 minutes).
Meanwhile, melt the butter in a small, heavy saucepan over medium heat. Add the brown sugar, whisking until smooth. Remove from the heat and whisk in the vanilla, zest, salt, and agave nectar. Lightly beat the eggs in a medium bowl, then whisk in the butter and brown sugar mixture.
Put the pecans in the pie shell and pour the butter and brown sugar mixture evenly over them. Place on the hot baking sheet and bake until the filling is set, 50 minutes to 1 hour. Cool for 1 hour before slicing and serving.
I cannot WAIT to try this tonight!