Name: Pecan Pie-to-go
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1/2 cup (125 ml) brown sugar; 2 tablespoons (30 ml) unbleached all-purpose flour; 1/4 cup (60 ml) corn syrup; 1/4 cup (60 ml) unsalted butter; 1 tablespoon (15 ml) 35% cream; 1 pinch of salt; 1 1/4 cups (310 ml) chopped pecans; 1 egg, lightly beaten; 2 1/4 cups (560 ml) unbleached all-purpose flour; 1/4 cup (60 ml) brown sugar; A pinch of salt; 3/4 cup (180 ml) cold unsalted butter, diced; 1/4 cup (60 ml) ice water; 1 egg; 1 egg, separated; 1 teaspoon (5 ml) water

Preparation

Pecan Filling
- In a saucepan off the heat, combine the brown sugar and flour. Add the syrup, butter, cream, and salt. Bring to a boil, stirring gently. Simmer for 1 minute. Remove from the heat and add the pecans. Let cool for about 15 minutes, add the egg and stir. Cover and refrigerate until completely chilled.  
Crust
- In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture has the texture of the sand. Add the water and egg. Pulse again until the dough just begins to form. Remove the dough from the food processor and form a square with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
- Line a baking sheet with parchment paper.
- Roll the dough into a 50 x 30-cm (20 X 12-inch) rectangle. Cut the dough into eight 15 X 12-cm (6 x 5-inch) rectangles. Place about 30 ml (2 tablespoons) of the pecan filling lengthwise in the centre of each rectangle. Brush the edges of the dough with the egg white. Fold the dough in half crosswise. With a fork, press the edges to seal the dough. Place on a baking sheet and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).  
Egg wash
- In a bowl, combine the egg yolk with the water.
- Brush the dough with the egg wash. Bake for about 25 minutes or until the pies are golden brown. Transfer to wire rack and let cool.

Pecan Pie-to-go

Categories

Ingredients

Pecan Filling

Crust

Egg wash

Preparation

Pecan Filling

Crust

Egg wash

Personal Note