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Categories:
crust starch flour sugar salt chilled butter milk cooking spray filling maple syrup light-colored corn syrup brown sugar butter vanilla eggs pecans
Viewed: 66 - Published at: 9 years agoIngredients
- Crust:
- 1.7 ounces potato starch (about 1/3 cup)
- 1.4 ounces tapioca flour (about 1/3 cup)
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 3 1/2 tablespoons 1% low-fat milk
- Cooking spray
- Filling:
- 1/2 cup maple syrup
- 1/2 cup light-colored corn syrup
- 1/2 cup packed brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups chopped pecans
Method
- To prepare crust, weigh or lightly spoon potato starch and flour into dry measuring cups; level with a knife. Combine potato starch, flour, granulated sugar, and salt in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 1 hour.
- Preheat oven to 350°.
- Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively. Chill until ready to fill.
- To prepare filling, combine maple syrup and next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Stir in pecans; pour into prepared piecrust. Bake at 350° for 30 minutes. Shield edges of piecrust with foil; bake an additional 25 minutes or until filling is puffed and golden brown. Cool completely on a wire rack.
