Pecan Pie with Autumn Leaf Crust
Baking a beautiful holiday-worthy pie doesn’t require lots of time or pastry-making skill when you use our autumn leaf piecrust cutter and
our prepared pecan pie filling. For even faster prep, use our piecrust
mix instead of making the dough from scratch. This dessert makes a
beautiful end to the Thanksgiving meal.
Pecan Pie with Autumn Leaf Crust
For the dough:
2 1/2 cups (12 1/2 oz./390 g) all-purpose flour
1 tsp. salt
2 tsp. sugar, plus more for sprinkling
16 Tbs. (2 sticks) (8 oz./250 g) cold unsalted butter, cut into 1/2-inch (12-mm) dice
6 to 8 Tbs. (3 to 4 fl. oz./90 to 125 ml) ice water
1 egg, beaten with 1 tsp. water
For the filling:
1 jar (1 lb. 12 oz./875 g) pecan pie filling
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
To make the dough, in a food processor, pulse together the flour,
salt and the 2 tsp. sugar until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses.
Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should
hold together when squeezed with your fingers but should not be sticky.
If it is crumbly, add more water 1 tsp. at a time, pulsing twice after
each addition. Turn the dough out onto a work surface, divide in half
and shape each into a disk. Wrap the disks separately with plastic wrap
and refrigerate for at least 2 hours or up to overnight.
Let the dough stand at room temperature for 5 minutes. On a lightly
floured work surface, roll out 1 dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Fold the dough in half and then into
quarters and transfer to a 9-inch (23-cm) deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the
edges just beyond the rim of the dish. Refrigerate for 30 minutes.
On a large sheet of lightly floured parchment paper, roll out the
remaining dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm)
thick. Using an autumn leaf piecrust cutter according to
the manufacturer’s instructions, cut out a lattice top. Leaving the
dough on the lattice cutter, refrigerate until ready to bake.
Position a rack in the lower third of an oven and preheat to 375°F (190°C).
Line the crust with parchment paper and fill with pie weights. Bake
for 20 minutes. Gently lift the parchment to check the color of the
dough. Continue baking until the dough is golden, 5 to 10 minutes more.
Transfer to a wire rack and carefully remove the pie weights and
parchment paper. Let the crust cool.
Remove the lid from the pecan pie filling jar and microwave the jar
for 1 minute. In a large bowl, using a fork, beat the eggs just until
the yolks and whites are well mixed. Stir in the butter and then the
pecan pie filling, blending with a fork until well combined. Pour into
the cooled piecrust.
Remove the top crust from the refrigerator and carefully invert the
lattice onto the filling. Tuck the top crust under the edge of the
bottom crust and press to seal. Sprinkle the top with sugar.
Bake until the center moves like set gelatin when the pie is gently
shaken, 1 hour and 20 minutes to 1 hour and 40 minutes. Transfer the pie to a wire rack and let cool for at least 4 hours or up to overnight
before cutting into slices and serving. Serves 8.