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cooking:recipes:upside-down_pecan [2015/09/18 14:42]
cooking:recipes:upside-down_pecan [2017/08/10 00:19] (current)
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 +===== Ingredients =====
-^Information ^Nutrition per 1/8 slice^ +==== Crust ====
-|10 minutes prep| 832kcal| +
-|2 hours active | 49g fat| +
-|Makes 8-14 servings | 6g protein|+
 +  * 3 cups all-purpose flour
 +  * 1 cup sugar
 +  * ½ teaspoon salt
 +  * 2 sticks butter, cubed and chilled
 +  * 1 egg
 +  * Ice water, about ¼ cup
-^Ingredients ^Method^ +==== Filling ====
-|One [[base pie crust]] formed into 2 discs | 1. Grease a 9 inch cake pan and line with a circle of parchment paper. Grease this thoroughly and set aside.| +
-|4 tablespoons butter| 2. In a large skillet, melt the first 4 tablespoons of butter. Add your pecans and cook them until they start to smell nice and nutty. Add your sugar and throw in a splash of bourbon. Cook until the sugar is no longer granulated and gritty, but is instead a smooth mixture. | +
-|1 cup pecan halves| 3. Pour mixture into your greased parchment lined cake pan. Set aside. | +
-|1/4 cup brown sugar| 4. Preheat oven to 350°. In the same pan you made your topping, melt butter and add pecans and sugars (honey included). Mix around until all is melted and bubbly. Remove from heat and allow to cool.| +
-|Splash of bourbon| 5. In a medium sized bowl, gently beat eggs. Set aside. | +
-|12 tablespoons unsalted butter| 7. Remove one dough disc from the fridge. On a lightly floured surface, roll out to 1/4 – 1/3 inch thick. Place in 9 inch cake pan on top of pie filling, pressing down along the sides and into the pecan mixture. Don’t trim it just yet!| +
-|1/2 cup honey| 8. Once pecan filling has cooled to the touch, remove it from the fridge and add it to your beaten egg. Mix to bring it all together and pour it into your pie crust. | +
-|1 cup light brown sugar, packed| 9. Remove the second dough disk and roll it out just like the first. Drape it over the filling of your pie. Using a knife, go around the edges and trim away excess dough. Then, using a fork, press the two pieces of dough together to seal. Using that same knife, make one or two slits in the pie dough to let steam pass. | +
-|1 cup pecan halves| 10. Place pie on a foil lined cookie sheet in the center rack of your oven. Bake for 45 minutes, checking every 15. If at any point your crust starts to look browner than you want, wrap the outer rim of your crust with foil. | +
-|3 cups chopped pecans| 10. Let the pie rest for  approximately one hour before flipping.| +
-|3 large eggs|  |+
 +  * 1 cup granulated sugar
 +  * 3 tablespoons brown sugar
 +  * ½ teaspoon salt
 +  * 1 cup corn syrup
 +  * ¾ teaspoons vanilla
 +  * 1/3 cup butter, melted
 +  * 3 eggs, beaten
 +  * 1 heaping cup chopped pecans
 +==== Topping ====
 +  * 1 heaping cup whole pecans
 +  * 3 tablespoons cutter
 +  * ½ cup sugar
 +===== Instructions =====
 +  - **Crust**: Pulse dry ingredients for pie crust together in a food processor. Add butter and cut into flour mixture until crumbly. Crack your egg into a small bowl and slightly whisk, just enough to break the yolk. Add egg to the dough a small amount at a time. When egg is fully incorporated,​ pulse dough until it comes together in one large ball. If dough is too wet, add a very small amount of ice water (only a half teaspoon at a time), until dough comes together. Roll dough onto lightly floured surface, and separate into 2 sections. Wrap in plastic and chill for 2 hours.
 +  - Preheat oven to 350°. Grease a 9 inch cake pan and line with parchment.
 +  - **Topping**:​ Melt butter in a sauce pan. Add pecans and toss to coat. Add sugar, and cook over medium heat until sugar is completely dissolved and beginning to brown. Pour pecan mixture into greased cake pan, using a spatula to completely cover the bottom of the pan.
 +  - **Filling**:​ Whisk together all ingredients,​ save for chopped pecans. When fully incorporated,​ gently fold in pecans. ​
 +  - **Assembly**:​ Roll one of the dough balls out to about 1/8 inch thick. Lay it in the cake pan, over the topping. Pour filling into dough. Roll out second dough ball to the same thickness, and lay overtop filling. Crimp the edges and cut several small slits in the top of the pie.
 +  - Bake for 30 minutes. If pie crust is browning quickly, tent with foil. Turn off oven and let pie rest in oven for 30 minutes. ​
 === Serving Suggestions === === Serving Suggestions ===