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Maple Pecan Pie II

SUBMITTED BY: DINNER2

"This is the 1999 American Pie Council 's National Pie Championship's "Best of Show " and the first place winner in the Nut Category."

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Original recipe yield 1 - 9 inch pie

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USMETRIC

Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. Extra pastry may be frozen for later use.
Preheat oven to 350 degrees F (175 degrees C).
Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.

Reviewed on Nov. 15, 2003 by AMBER-SAN

a nice pie - not my favorite pecan pie recipe, however. I prefer a more traditional pie,... MORE

Reviewed on Dec. 4, 2002 by PAW1929

add a scoup of maple pecan ice cream to warm pie and it will be a heavenly experience. MORE

Reviewed on Dec. 4, 2002 by LCHEREK

I made this pie for my husband and he loved it. I didn't think the kids would like it because... MORE

Reviewed on Nov. 25, 2004 by DEBZANNE

I used pre-made pie shells and skipped to the pie-making section. The insides seemed to make... MORE

Reviewed on Nov. 15, 2003 by JUSTABUMPKIN

One of the best pie recipes I've tried. I chose to brush the syrup on generously after the pie... MORE

Reviewed on Dec. 17, 2007 by Ann Waters

I don't make pie crusts, but this filling is the best pecan pie filling I or my family has... MORE