HONEY PECAN PIE

This classic pie ditches highly processed corn syrup in favour of natural honey
for a richer, more complex flavour. Letting the pie cool to room temperature before
slicing it guarantees the filling will be completely set.

ANDS-ON TIME
20 minutes
TOTAL TIME
4½ hours
MAKES
12 servings

INGREDIENTS:

• PASTRY:
  • 1¼ cups all-purpose flour
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • ½ cup cold unsalted butter, cubed
  • ¼ cup cold water (approx)
• FILLING:
  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • ½ cup liquid honey
  • 1 tbsp cider vinegar
  • 2 tsp vanilla
  • ¼ tsp salt
  • 3 eggs, lightly beaten
  • 2 cups pecan halves

DIRECTIONS:

• PASTRY:
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces.
  3. Drizzle cold water over flour mixture, tossing with a fork and adding up to 1 tsp more cold water if necessary until ragged dough forms.
  4. Shape into a disc, wrap, and refrigerate until chilled, about 1 hour.
  5. Let pastry stand at room temperature until slightly softened, about 5 minutes.
  6. On a lightly floured surface, roll out pastry into a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie plate.
  7. Trim edge to leave a 1-inch (2.5 cm) overhang; fold overhang under pastry at rim and flute edge.
  8. Prick bottom all over with a fork.
  9. Refrigerate until firm, about 30 minutes.
• FILLING:
  1. In a small saucepan, melt butter over medium heat.
  2. Whisk in brown sugar until smooth.
  3. Remove from heat and whisk in honey, vinegar, vanilla, and salt.
  4. Whisk in eggs.
  5. Sprinkle pecans in pie shell and pour egg mixture over top.
  6. Bake on a rimmed baking sheet on the bottom rack in a 350°F (180°C) oven until filling is set, 50 to 60 minutes.
  7. Let cool completely in the pan on a rack.

NUTRITIONAL INFORMATION, PER SERVING:

• About 434 cal, 5 g pro, 29 g total fat (11 g sat. fat), 43 g carb, 2 g fiber, 87 mg chol, 121 mg sodium, 175 mg potassium.
• % RDI: 4% calcium, 11% iron, 15% vit A, 17% folate.

VARIATION:

• HONEY WALNUT PIE
  • Replace pecans with walnut halves.

TIP FROM THE TEST KITCHEN:

• Put the baking sheet in the oven during preheating—the hot pan underneath the pie plate will help the bottom crust cook to the perfect golden brown.