Southern Pecan Pie

Ingredients

• 1 1/4 cups cups (150g) All-purpose flour
• 1/2 tbsp tbsp Granulated sugar
• 1/2 tsp tsp Fine sea salt
• 1/2 cup cup (113g) Very cold unsalted butter, cut into cubes
• 3-4 tbsp tbsp Ice water
• 1/2 tsp tsp Apple cider vinegar or lemon juice
• 2 cups cups (220g) Pecan halves
• 6 tbsp tbsp (85g) Unsalted butter
• 3/4 cup cup (150g) Packed dark brown sugar
• 1/2 cup cup (120ml) Light corn syrup or glucose syrup
• 1/4 cup cup (85g) Pure maple syrup
• 3 eggs Large eggs
• 1 yolk Large egg yolk
• 1 tbsp tbsp Vanilla extract
• 1/2 tsp tsp Fine sea salt
• 1 tsp tsp Apple cider vinegar
• 1 pinch pinch Flaky sea salt (optional, after baking)

Instructions

1. Prepare half batch all-butter pie crust. Form into disk, wrap, and refrigerate at least 1 hour. Roll and fit into 9-inch pie plate. Chill before filling.
2. Toast pecans at 350°F until fragrant, approximately 7-9 minutes. Cool.
3. Brown butter in a saucepan until nutty and amber. Cool slightly.
4. Whisk brown sugar, corn syrup, maple syrup, eggs, yolk, vanilla, salt, vinegar, and brown butter until smooth.
5. Arrange toasted pecans in prepared crust. Pour filling evenly over pecans.
6. Bake at 350°F / 177°C approximately 50-60 minutes. Doneness: edges should be set, center should have a gentle wobble approximately 2-3 inches across. Do not wait until the entire center is rigid. Internal filling should finish setting while cooling.
7. Cool at least 3 hours. Do not overbake.
8. Optionally finish with a pinch of flaky salt after baking.

Nutrition

Chef's Notes

Do not overbake. Do not make filling syrupy. The vinegar should NOT taste acidic — it exists to subtly balance sweetness. Doneness: edges should be set, center should have a gentle wobble approximately 2-3 inches across. Internal filling should finish setting while cooling. Cool at least 3 hours. Refrigerate for longer storage. Allow slices to come closer to room temperature before serving for best texture.

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