Name: Pecan Pie
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: Yield: one 10-inch pie
Cuisine: German
Ingredients: 1 cup unbleached all-purpose flour (protein 3 grams per ¼ cup), plus extra for working dough; ½ teaspoon baking powder; 1½ cups freshly ground pecan meal (about 2 cups pecan halves if grinding yourself, technique; store-bought pecan meal is less flavorful); ½ cup packed light brown sugar; 1 medium egg; ⅓ cup sugar; ½ cup heavy whipping cream; ¼ cup maple syrup; 1 tablespoon orange liqueur, almond liqueur, or coffee liqueur (for a flavor variation); 5 tablespoons unsalted butter, cold; 2 tablespoons powdered sugar (for rolling out almond paste, not all may be needed); 7 ounces (200 grams) almond paste; 1½ cups pecan halves; Pinch of salt (about ⅛ teaspoon or less); 2 eggs

Preparation info

Yield:
one
10 inch pie

Difficulty
Easy
Ready in
1 hr 20

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

When I moved to Texas, I found the best tasting pecans. I did not know that Texas had so many pecan groves, but I learned that the soil and the weather make it ideal for growing pecans. We lived in Austin, and I found out that before 1937, there were old groves in the valley. Then flood control dams were built, the Highland Lakes were created, and the valley flooded. To this day, some of those farms and trees are still visible underwater. It seems pecans are such a regional favorite that th