This classic fall dessert uses honey in place of highly processed corn syrup. Preheat the baking sheet along with the oven. This will help the pastry cook to a perfect golden brown on the bottom. Serve at room temperature to allow the filling to set.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2012
MethodPastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few large pieces.
Drizzle with 1/4 cup cold water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.
Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.) Let pastry stand at room temperature for 5 minutes to soften slightly.
On lightly floured surface, roll out pastry to 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold under and flute edge. Prick bottom all over with fork. Chill until firm, about 30 minutes.
In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth. Remove from heat; add honey, vinegar, vanilla and salt. Whisk in eggs.
Arrange pecans in pie shell; pour filling over top. Bake on baking sheet on bottom rack of 350 F (180?C) oven until filling is set, 50 to 60 minutes. Let cool completely on rack.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 121 mg
- Sugars 31 g
- Protein 5 g
- Calories 434.0
- Total fat 29 g
- Potassium 175 mg
- Cholesterol 87 mg
- Saturated fat 11 g
- Total carbohydrate 43 g
- Iron 11.0
- Folate 17.0
- Calcium 4.0
- Vitamin A 15.0