A Texas classic, Oxbow Bakery, shares the best pecan pie recipe you might make at home.
David estimates that 60 percent of their business comes from out of townand even from outside of Texas.
“She said she hadn’t hadpie like thissince her mother passed.”
Credit:GREG DUPREE; FOOD STYLIST: TORIE COX; PROP STYLIST: CHRISTINE KEELY
This pecan pie is one of theirand our Test Kitchens’favorites.
granulated sugar
1cupplus 2 Tbsp.
Stir to dissolve salt; chill 30 minutes.
Combine flour and shortening:
Place flour in a large bowl.
Cut in shortening, using a pastry blender, until crumbly.
Drizzle cold salted water over flour mixture.
Form dough:
Form dough into a disk.
Wrap with plastic wrap, and chill 30 minutes.
Roll out dough:
Preheat oven to 425F.
Roll dough disk into a 14-inch circle on a lightly floured surface.
Fold edges under and crimp.
Bake in preheated oven just until crust is set, about 4 minutes.
Brush lightly with beaten egg.
Reduce oven temperature to 350F.
Add sugar, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes.
Add corn syrup, and cook, stirring occasionally, until mixture starts bubbling, 3 to 4 minutes.
Combine sugar mixture and eggs:
Remove from heat, and cool 5 minutes.
Add vanilla, salt, and pecans:
Whisk in vanilla and salt.
Bake pie:
Pour Filling into cooled crust.
Bake at 350F until pie is cooked through and set in the middle, 40 to 45 minutes.
Cover edges with aluminum foil after 30 to 35 minutes to prevent overbrowning.
(The center will rise a little at the end but will settle when cooled.)
Let cool completely (about 2 hours) before slicing.
