Active Time: 25 minutes Total Time: About 5 hours
(Makes 8 Servings)
Ingredients: Steps: For crust 1. Prepare crust. Cut butter into small cubes. Process flour, sugar, baking powder, 1/4 cup cold unsalted and salt in food processor bowl, pulsing 3–4 times until combined. Add butter and butter, cubed shortening; pulse 5–6 times or until crumbly. Whisk egg white, water, and vinegar 1 1/4 cups flour until blended. Drizzle in egg white mixture, 1 tablespoon at a time, pulsing until dough begins to form a ball and pull away from the sides. Form dough into a disk 2 tablespoons sugar shape; wrap in plastic wrap and chill at least 1 hour. 1/4 teaspoon baking powder 2. Preheat oven to 350°F. Roll dough into a 14-inch circle, 1/8-inch thick, on a 1/4 teaspoon kosher salt lightly floured work surface. Carefully roll crust onto rolling pin; unroll into 9-inch 2 tablespoons shortening pie plate without stretching. Use two hands to flute the edge of the crust. Push 1 egg white dough edge between thumb from one hand in between thumb and index finger 1 tablespoon ice water of the opposite hand. Press tines of a fork lightly into the center of each flute to create a petal edge. Cover with plastic wrap; set aside. 1 1/2 teaspoons white vinegar 3. Prepare filling. Place pie plate on baking sheet (to catch any drips). Melt butter For filling and place in medium bowl. Add eggs, corn syrup, sugar, brown sugar, butter, and 1/2 cup unsalted butter, melted vanilla; mix until well blended. Chop pecans; stir into sugar mixture. Cover edge 4 large eggs (or 1 cup egg of piecrust with foil to prevent over-browning. Carefully pour filling into piecrust. substitute), lightly beaten Place on middle oven rack; bake 25 minutes. Remove foil; bake 30–35 more minutes or until filling is puffed and set. Cool on wire rack 30 minutes; cover and 1 1/4 cups light corn syrup chill 2 hours before serving. 1/2 cup sugar 4. Prepare topping. Combine in small saucepan: brown sugar, butter, cream, corn 1/2 cup brown sugar syrup, and salt. Bring to a boil on medium-high, stirring to dissolve sugar and melt 1 teaspoon vanilla extract butter. Reduce heat to medium; continue boiling at a steady rate for 5 minutes (do 1 1/2 cups pecan halves, not stir). Remove pan from heat; stir in vanilla. Cool slightly; serve warm over pie. coarsely chopped
For topping 1/3 cup brown sugar 1/4 cup unsalted butter, cubed 1/4 cup heavy whipping cream Nutrition Information: 1 1/2 tablespoons light corn syrup CALORIES (per 1/8 recipe) 810kcal; FAT 45g; SAT FAT 19g; TRANS FAT 1g; 1/2 teaspoon kosher salt CHOL 180mg; SODIUM 220mg; CARB 98g; FIBER 2g; SUGARS 55g; PROTEIN 8g; 1 teaspoon vanilla extract CALC 6%; VIT A 20%; VIT C 0%; IRON 10% publix.com/christmas Source: Publix Aprons® recipe