PIONEER WOMEN PECAN PIE RECIPES

Steps:

• For crust: Preheat the oven to 350°F. Butter or spray the bottom and sides a 13x9-inch baking pan with baking spray. Line the pan with parchment paper or foil letting the excess extend over the edges of the pan.  Cube the butter and place in a saucepan over medium heat. Cook until butter smells nutty and the solids and turned brown, 6-8 minutes. Immediately pour the butter into a medium bowl, top stop the cooking. Whisk in the sugar and salt. Add flour and stir until it is fully moistened. Press the crust evenly into the bottom of the baking pan. (The crust will be moist. Press carefully to reach all edges and corners of the pan). Bake for 15 minutes. Remove and lightly press down any large bubbles in the crust.  For the filling: In a large bowl, whisk together the melted butter, corn syrup, sugar, eggs, vanilla, and salt until smooth. Stir in the pecan halves. Pour over the baked crust. Bake at 350°F for 30 to 35 minutes or until the topping is puffed and set (it should not wiggle). Let cool completely in the pan. Use the excess parchment or foil to lift the bars out of the pan. Cut into squares to serve.

Steps:

• Preheat the oven to 350 °. Roll out the dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully lift the dough with a spatula and place in a 9-inch pie pan. Gently press the dough against the sides of the pan, then build up the edges of the dough above the rim of the dish to hold in the bubbly filling; crimp with your fingers. Mix the granulated sugar, corn syrup, 1/3 cup maple syrup, the melted butter, eggs, brown sugar, vanilla and salt in a large bowl. Pour the pecans into the bottom of the pie crust. Pour the syrup mixture over the top. Cover the pie loosely with foil and bake for 30 minutes. Remove the foil and continue baking until only slightly jiggly and the crust is golden brown, about 40 minutes. (Cover again with foil if the crust or pecans begin to darken too much.) Allow to cool for several hours or overnight. Make the glaze: Mix the remaining 1/4 cup maple syrup with the powdered sugar in a small bowl until smooth. Drizzle on the pie.