Holiday Maple Pecan Pie
Make the dough. In a food processor, blend together the flour, sugar and salt. Add butter and shortening and pulse until mixture resembles coarse meal. Drizzle water and vinegar over mixture. Process just until moist clumps form adding more water, a little at a time, if dough is too dry. Form into a ball, cover in plastic wrap and chill for one hour. When dough has chilled, preheat oven to 375 degrees. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a bowl, whisk together the eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Refrigerate until ready to serve.
Holiday Maple Pecan Pie
Make the dough. In a food processor, blend together the flour, sugar and salt. Add butter and shortening and pulse until mixture resembles coarse meal. Drizzle water and vinegar over mixture. Process just until moist clumps form adding more water, a little at a time, if dough is too dry. Form into a ball, cover in plastic wrap and chill for one hour. When dough has chilled, preheat oven to 375 degrees. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a bowl, whisk together the eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Refrigerate until ready to serve.
    Ingredients
    For the Dough (Makes 9-Inch Pie Crust):
    For the Filling:
    Instructions
    1. Make the dough. In a food processor, blend together the flour, sugar and salt. Add butter and shortening and pulse until mixture resembles coarse meal. Drizzle water and vinegar over mixture. Process just until moist clumps form adding more water, a little at a time, if dough is too dry. Form into a ball, cover in plastic wrap and chill for one hour. When dough has chilled, preheat oven to 375 degrees. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a bowl, whisk together the eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Refrigerate until ready to serve.