38
39
Place the egg whites in a separate mixing bowl and reserve.
Pour filling into the warm shortbread crust. Bake for 20 minutes until the
top is set but the middle still has movement.
Once the filling is set, remove from oven; reduce oven to 325°F on regular
bake. Start beating the egg whites with an electric mixer. Once the whites
are frothy pour the cup of sugar into the bowl with the mixer running.
Beat whites until peaks form that are stiff but not dry.
Pour the meringue on the top of the pie, covering the entire surface of the
pie including the crust. Bake until the meringue is golden brown, about 20
minutes.
Allow to cool completely before serving.
Nutritional information per serving:
Calories 367 (32% from fat) • carb. 58g • pro. 6g • fat 13g
sat. fat 8g. • chol. 102mg • sod. 100mg • calc. 17mg
PECAN PIE
Makes 12 servings
Crust
1
1
⁄
2
cups unbleached, all-purpose flour
1
⁄
4
cup granulated sugar
1
⁄
8
teaspoon salt
9
tablespoons unsalted butter
1
large egg
Filling
1
cup dark brown sugar, packed
3
large eggs
1
cup dark corn syrup
3
tablespoons unsalted butter, melted
1
teaspoon pure vanilla extract
1
teaspoon ground cinnamon
2
cups pecan halves
cooking spray
Preheat oven to 325˚F on regular bake with rack in position 2 (bottom
position).
Place flour, sugar, salt, and butter in the work bowl of a food processor
fitted with a metal blade. Process until mixture is like a coarse meal,
about 10 seconds.
While machine is running, add egg through feed tube, processing until
dough forms a ball, about 30 seconds.
Spray 9-inch deep-dish pie plate with nonstick cooking spray. Press the
dough into the pan. Be sure to form a solid border of crust onto the edge
of the pan. Make sure there are no cracks in the crust. Reserve.
Process the sugar and eggs until smooth, about 30 seconds. Add syrup,
butter, vanilla, and cinnamon; process until well mixed, about 45
seconds.
Place pecan halves in pie shell in a single layer; pour filling over pecans
to within
1
⁄
8
inch of top of crust. Place filled pie pan on rack and bake until
crust is browned and filling is set, about 1 hour and 15 minutes.
Nutritional information per serving:
Calories 433 (51% from fat) • carb. 51g • pro. 4g • fat 25g
sat. fat 9g • chol. 51mg • sod. 73mg • calc. 30mg
PÂTE BRISÉE (PIE PASTRY)
Makes two 9–10 inch pastry crusts
2
cups unbleached, all-purpose flour
1
teaspoon salt
1
⁄
2
pound COLD unsalted butter
1
⁄
2
cup ice water
Place flour and salt in a food processor work bowl fitted with a metal
blade. Process for 10 seconds. Place butter in work bowl and pulse until
the mixture resembles coarse meal with the butter visible only in tiny pea-
sized bits. With the machine running, pour in water through feed tube. If
mixture feels dry and does not come together when you press it together
in your hand, add more ice water, a tablespoon at a time, until mixture
comes together. Carefully process only until a dough ball forms. Do not
overprocess!!
Remove dough from bowl, divide in half, form each half into a disc and
wrap in plastic to rest at least a half-hour before rolling.
Variation:
For sweet Pâte Brisée, follow recipe except add 3 tablespoons
of granulated sugar to the dry ingredients in the work bowl.
Nutritional information per serving:
Calories 146 (63% from fat) • carb. 12g • pro. 1g • fat 10g
sat. fat 6g • chol. 27mg • sod. 100mg • calc. 5mg
