by Chef Avram Wiseman
Dean of Students, Center for Kosher Culinary Arts
This is a sweeter version of the classic pecan pie, and is sure bring your Thanksgiving meal with family and friends to a memorably delectable conclusion.
1 pound 4 ounces pastry flour
14 ounces shortening
6 ounces water (very cold)
2 teaspoon salt
1 ounce sugar (optional)
7 ounces granulated sugar
2 ounces margarine
1/4 teaspoon salt
7 ounces eggs
12 ounces pure maple syrup
1 1/2 teaspoon pure vanilla extract
5 ounces whole pecans
Sift flour into a mixing bowl. Rub or cut shortening into the flour until just incorporated. For flakier dough, until fat particles are the size of peas.
Dissolve salt (and sugar, if used) in water, and add to mixture, just until the water is absorbed. Don't overwork the dough. Refrigerate for at least four hours.
Preheat oven to 375 degrees F.
Roll out and shape into pie pans, prick evenly with a fork, and cover with parchment paper or foil and "blind bake" with several layers of dry beans for 10 minutes at 375 degrees F.
Then, remove beans and parchment paper and brush crusts with an egg wash. Bake for an additional 10-15 minutes until golden.
For filling, Blend sugar, margarine, and salt until evenly blended. Add eggs one at a time until absorbed, then add the maple syrup and vanilla.
Distribute pecans in concentric circles in the baked pie shells and then fill carefully with the maple mixture.
Bake at 425 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30-40 minutes, until set.
Recipes: Desserts, Pie, Pecans, Parve, Kosher