對我來說，感恩節大餐最棒的不是火雞全吃，而是胡桃派呀，超愛的。這個食譜是我的心頭好，比較傳統，但是就是比較好吃啊。
I know people think the turkey is primary dish in thanksgiving feast; However, in my opinion, PECAN PIE is what I am going for. This recipe is my favorite recipe, I would say it's more traditional, but it definitely tastes better than any recipe you can find.
注意事項 : 九吋派模或馬芬模 | 400℉/200℃ 烤 45-55 分鐘
NOTE : 9” Diameter pie dish or muffin dish | 400℉/200℃ bake for 45-55 minutes
CRUST | 派 皮
1 1/4 cups all-purpose flour, (plus more for dusting)
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, (plus more if needed)
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, (plus more if needed)
1. Combine the flour, sugar, and salt in a large mixing bowl.
2. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
3. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
4. Wrap the dough in plastic wrap and chill for 1 hour or overnight.
5. Before prepare the filling, take the dough out of refrigerator. Roll out the dough to about 10” round and move onto pie dish.
2. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
3. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
4. Wrap the dough in plastic wrap and chill for 1 hour or overnight.
5. Before prepare the filling, take the dough out of refrigerator. Roll out the dough to about 10” round and move onto pie dish.
1 1/4 杯麵粉
1 湯匙 糖
1/4 茶匙 鹽
1/2 杯 奶油, 切成小塊後再放入冰箱冷藏
2 湯匙 冰水
1 湯匙 糖
1/4 茶匙 鹽
1/2 杯 奶油, 切成小塊後再放入冰箱冷藏
2 湯匙 冰水
1. 將前面三種粉糖鹽在一個中型碗裡混合均勻。
2. 將奶油混入粉料，用機器或手指將奶油捏碎，保持小粒狀。
3. 慢慢一湯匙的加入冰水讓所有材料混合成略溼塊狀。。
4. 在桌上展開保鮮膜，將材料倒在保鮮膜上，包裹好置入冰箱一小時或隔夜。
5. 準備餡料前，拿出麵糰。壓成直徑10吋的圓片狀移到派模上整型。
2. 取一個中碗將奶油和黃砂糖混入，加入蛋液，打散。然後接續混入楓糖，金黃糖漿，酒和鹽。
3. 加入碎胡桃和麵粉，混合均勻後。將混合液倒入派裡。烤15分鐘。
4. 烤箱溫度調降到350℉/180℃後將派取出，將胡桃瓣排在半熟的餡料上。在放回烤箱烤30-40分鐘.
5. 移出烤箱，在網架上冷卻。趁微溫時享用。.
2. 將奶油混入粉料，用機器或手指將奶油捏碎，保持小粒狀。
3. 慢慢一湯匙的加入冰水讓所有材料混合成略溼塊狀。。
4. 在桌上展開保鮮膜，將材料倒在保鮮膜上，包裹好置入冰箱一小時或隔夜。
5. 準備餡料前，拿出麵糰。壓成直徑10吋的圓片狀移到派模上整型。
FILLING | 餡 料
90g Butter
1/2 brown sugar
3 large eggs
100 ml maple syrup
150 ml golden syrup
1 tbsp Kentucky Whiskey or Dark rum
Pinch of salt
1 tbsp flour
150 g pecan (break to small pieces for filling)
250 g pecan halves (for decoration)
1/2 brown sugar
3 large eggs
100 ml maple syrup
150 ml golden syrup
1 tbsp Kentucky Whiskey or Dark rum
Pinch of salt
1 tbsp flour
150 g pecan (break to small pieces for filling)
250 g pecan halves (for decoration)
1. Preheat the oven to 400℉/200℃.
2. Blend butter and brown sugar in a small saucepan. Beat in eggs. Stir in maple syrup and golden syrup, and rum, salt.
3. Continue stir in broken pecan and flour into the mixture until well blended. Pour mixture into the pie shell. Bake for 15 minutes.
4. Adjust the oven to 350℉/180℃ and take pie out of oven, place pecan halves on top of pie. Then bake another 30-40 minutes.
5. Transfer the pie to rack and serve the pie in slightly warm.
2. Blend butter and brown sugar in a small saucepan. Beat in eggs. Stir in maple syrup and golden syrup, and rum, salt.
3. Continue stir in broken pecan and flour into the mixture until well blended. Pour mixture into the pie shell. Bake for 15 minutes.
4. Adjust the oven to 350℉/180℃ and take pie out of oven, place pecan halves on top of pie. Then bake another 30-40 minutes.
5. Transfer the pie to rack and serve the pie in slightly warm.
90g 奶油
1/2 黃砂糖
3 大顆蛋
100 毫升(ml) 楓糖
150 毫升(ml) 金黃糖漿
1 湯匙 威士忌或深色的蘭姆酒
少許的鹽
1 湯匙 麵粉
150 克 胡桃 (壓成碎粒)
250 克 完整的胡桃瓣 (裝飾用)
1. 預熱烤箱 400℉/200℃。1/2 黃砂糖
3 大顆蛋
100 毫升(ml) 楓糖
150 毫升(ml) 金黃糖漿
1 湯匙 威士忌或深色的蘭姆酒
少許的鹽
1 湯匙 麵粉
150 克 胡桃 (壓成碎粒)
250 克 完整的胡桃瓣 (裝飾用)
2. 取一個中碗將奶油和黃砂糖混入，加入蛋液，打散。然後接續混入楓糖，金黃糖漿，酒和鹽。
3. 加入碎胡桃和麵粉，混合均勻後。將混合液倒入派裡。烤15分鐘。
4. 烤箱溫度調降到350℉/180℃後將派取出，將胡桃瓣排在半熟的餡料上。在放回烤箱烤30-40分鐘.
5. 移出烤箱，在網架上冷卻。趁微溫時享用。.
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