Pecan Pie (피칸파이)
My notes for this recipe
This pecan pie has two parts: a homemade pie crust and a sweet pecan filling. I often make several portions of pie dough at once and keep them in the freezer. When I want to bake a pie later, I can take one portion out and roll it to fit the pan. For this recipe, I usually use a pie pan about 20–23 cm (8–9 inches) in diameter.
How I cook it
Start the pie crust
Mix 187.5 g flour, 1/2 tablespoon sugar, and 1/2 teaspoon salt in a large bowl. Cut 84.75 g cold butter and 51.25 g vegetable shortening into small pieces and add them. Mix quickly with a spatula. Small visible pieces of butter can remain in the dough.
Finish the crust dough
Add 1/2 beaten egg, 1/2 tablespoon apple cider vinegar, and 2–2.5 tablespoons water. Mix with a spatula or fork until the dough holds together. Shape it into a round, slightly flattened disk.
Chill the dough
Wrap the pie dough in plastic wrap and refrigerate it for at least 30 minutes. Chilling firms the dough and makes it easier to roll out.
Line the pie pan
Roll out the chilled dough on baking or wax paper with a rolling pin. Carefully transfer it to a pie pan about 20–23 cm (8–9 inches) in diameter and fit it to the bottom and sides.
Make the filling base
Mix 113 g melted butter with 260 g brown sugar, 2 tablespoons flour, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon until well combined.
Add the eggs and pecans
Beat 3 eggs and mix them with 5 tablespoons milk, 2 teaspoons apple cider vinegar, and 2 teaspoons vanilla extract. Add this to the butter and sugar mixture and combine well. Fold in 1 cup of lightly roasted chopped pecans.
Fill and decorate the pie
Pour the pecan filling into the prepared pie crust. If desired, arrange whole pecans on top to create a decorative pattern.
Bake
Preheat the oven to 190°C. Bake the pecan pie for about 55 minutes. The exact baking time may vary depending on your oven. Remove it from the oven and let it cool somewhat before slicing.
