Pecan Pie or Turnovers

Pecan Pie or Turnovers
Pecan Pie or Turnovers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Dough:

  • 1-1/4

    c flour

  • 2

    tsp sugar

  • 1/8

    tsp slat

  • 1/2

    c cold butter, diced

  • 1

    large egg

  • Flour for dusting

  • Filling:

  • 5

    tbs unsalted butter

  • 1

    c packed light brown sugar

  • 3/4

    c light corn syrup

  • 1/2

    tsp salt

  • 2

    c chopped toasted pecans

  • 2

    tbls burbon

  • 2

    tsp vanilla extract

  • 3

    eggs beaten lightly

Directions

For Crust: Preheat oven 350*F Whisk flour, sugar and salt. Using fingers, work in butter until it resembles cornmeal mixed with bean-size bits of butter. Add egg and stir dough together. If dough is dry, sprinkle up to a tablespoon more of cold water over mixture. Form dough into disk, wrap in plastic and refrigerate at least one hour. On lightly floured surface roll dough into 12 inch circle about 1/4 inch thick. Put into 9-inch pie plate and trim edges. Tuck overhanging dough underneath to for thick edge that is ven with rim-flute edge if desired. Put piece of parchment or aluminum foil in piecrust, fill with dry beans for weight. Bake in lower 1/3rd of oven about 20 min. Remove from oven and discard beans and aluminum. To make turnovers, simply roll dough into 6" circles, place dollop of filling in center, dampen edges with cold water, and fold together. Poke small holes in pocket to vent. FOR FILLINING; In sauce pan combine butter, brown sugar, corn syrup and salt. Bring to boil over high heat stirring constantly. Continue to boil for 1 min. Remove from heat stir in nuts, vanilla and bourbon. Set mixture in fridge to cool, at least 5 min. Whisk beaten egg into filling until smooth. Put into pie plate that is on sheet pan. Bake for 35 to 40 min. until edges are set and senter is slightly loose. Use same baking time for turnovers.

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