72 MARKET ST. PECAN PIE
Regi Dean's Recipes 08/22/99
Pies
Nita
{*****}
All Purpose Flour	1 1/2 cups
Almond Extract	1/4 tsp.
Chopped Pecans	2 cups
Cold Unsalted Butter, cut up	3 sticks
Dark Brown Sugar, packed	1 cup
Egg Yolks	2
Eggs	4
FOR THE CRUST:	
FOR THE FILLING	
Granulated Sugar	1 TBS.
Ice Water	4 TBS.
Pure Maple Syrup	3/4 cup
Salt	1/4 tsp.
Unsalted Butter	1/2 cup
Vanilla	1 tsp.
Whipped Cream or Ice Cream 	Optional
Whole Pecans, for decoration	10 to 12
{**********}
1.  To prepare the crust, place the flour, 
     sugar and salt in a food processor fitted 
     with a stell blade, mix to combine.  Add 
     the butter and process until the mixture
     resembles coarse meal.

2.  Add the egg yolks, ice water and almond      extract.  Then process 
until the dough      just comes together at the sides of the      bowl.  
Wrap the dough in plastic wrap      and refrigerate for 1 hour.

3.  Preheat the oven to 350*

4.  Roll the dough between two sheets of      waxed paper to fit a 10" pie 
plate.  Drape      the dough into the plate.  Trim it to fit and      crimp the 
edges decoratively.  Place the      prepared pie crust in the refrigerator 
to      chill while preparing the filling.

5.  Place the eggs, maple syrup, brown     sugar and vanilla in a bowl 
and whisk to     combine.

6.  Place the butter in a small saucepan and      melt over medium low 
heat until it      becomes a light brown color.  Do not burn     it.  Pour the 
"browned butter" into the         filling mixture and whisk to combine.       
   Reserve.

7. Place the chopped pecans in the pie shell      and cover with the 
filling.  Decorate the        top with the whole pecans around the     edge.  
Bake in the center of the oven for     50 min. to 1 hr. or until filing is set 
and     crust is browned.  Cool on a rack and     serve at room 
temperature with a dollop of     whipped cream or ice cream.

SERVES 10 - 12  About 593 calories per piece without whipped cream or 
ice cream.