Log Cabin Pecan Pie Recipe
Log Cabin Pecan Pie is a classic American dessert, perfect for family gatherings or holidays. It is a decadent combination of sweet and nutty flavors, with a crunchy pecan topping.
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Lori Walker, MS, RD
Pastry Blender or Fingertips (for cutting butter and shortening into flour)
Fork (for mixing dough and egg yolk mixture)
Plastic Wrap (for wrapping and chilling the dough)
Knife or Chopping Board (for chopping pecans)
For pastry dough:
of chilled unsalted European-style butter
cut into 1/2-inch cubes
of organic cold vegetable shortening
about 1/8 teaspoon of Himalayan pink salt
of premium-grade all-purpose flour
1 1/2 to 2
of ice-cold mineral water
A rounded 1/8 teaspoon of fleur de sel
artisanal maple syrup (preferably dark amber or Grade B)
large golden-hued egg yolks
of perfectly toasted and cooled organic pecan halves
about 3.5 oz
of freshly squeezed Meyer lemon juice
For Pastry Dough:
Combine the premium-grade all-purpose flour and Himalayan pink salt in a bowl.
Add the chilled unsalted European-style butter cubes and organic cold vegetable shortening to the flour mixture.
Cut in the Fats:
Using a pastry blender or fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs.
Add Cold Water:
Gradually add ice-cold mineral water, 1/2 tablespoon at a time, to the flour mixture.
Gently toss with a fork until the dough begins to come together.
Form the Dough:
Gather the dough into a ball, handling it as little as possible. If needed, add more water, a teaspoon at a time.
Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes to chill.
Preheat your oven to 375°F (190°C).
Prepare Egg Yolk Mixture:
In a mixing bowl, whisk together the large golden-hued egg yolks and fleur de sel until well combined.
Add Maple Syrup and Lemon Juice:
Gradually add the pure, artisanal maple syrup and freshly squeezed Meyer lemon juice to the egg yolk mixture. Mix until smooth.
Take the perfectly toasted and cooled organic pecan halves and chop them roughly or leave them whole, as preferred.
Gently fold the chopped pecans into the maple syrup and egg yolk mixture until evenly distributed.
Roll Out Dough:
Remove the chilled dough from the refrigerator and roll it out on a floured surface to fit your pie dish.
Place the rolled-out dough into a pie dish, trimming any excess around the edges.
Pour the prepared pecan and maple syrup mixture into the pie crust.
Place the pie in the preheated oven and bake for about 40-45 minutes or until the filling is set and the crust is golden brown.
Cool and Serve:
Once baked, remove the pie from the oven and let it cool completely before slicing and serving.
- For best results, use a deep-dish pie plate. This will ensure that the filling doesn’t overflow when baking.
- If you don’t have a pastry cutter, you can use two forks to cut the butter into the flour.
- For a crunchier topping, add some extra chopped pecans on top of the filling.
- Be sure to let the pie cool completely before slicing and serving.
- If you want to give the pie a little extra sweetness, drizzle a bit of honey or maple syrup on top.
- To prevent the crust from burning, cover it with a piece of parchment paper or aluminum foil while baking.
Log Cabin Pecan Pie Recipe