Old-Fashioned Pecan Pie
"Liz Fairley is a member of our merchandising team. She's also trained in pastry and worked as part of the King Arthur Bakery crew for years. She and I have similar thoughts about food, and often swap ideas for great things to cook and eat. The subject of pecan pie came up, and I wondered how people made this dish before corn syrup existed. She said her mother made a pecan pie without corn syrup, and I promptly begged for the recipe. The method is very straightforward, and has become an absolute favorite among our employee-owners. The bake takes a while, but it gives the pecans on top time to get wonderfully toasted. — Susan Reid, "Baking Sheet" editor..."
INGREDIENTS
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1 your favorite 9" single pie crust, prepared
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1/2 cup (1 stick) unsalted butter
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3 tablespoons King Arthur Unbleached All-Purpose Flour
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2 1/8 cups light brown sugar
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1/2 teaspoon salt
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1/4 teaspoon vanilla-butternut flavor, optional
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6 tablespoons milk
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3 large eggs
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2 teaspoons vinegar
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2 teaspoons vanilla extract
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1 1/2 cups pecans, diced and whole
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