Awesome Honey Pecan Pie ~
~ adapted from Jenny Farris ~
Prepare pie dough– I chose Pâte Brisée by the Sono Baking Company– Into the work bowl of a food processor, combine 2 1/4 cups all-purpose flour, 2 teaspoons sugar, and 1 teaspoon coarse salt. Work in 2 sticks unsalted butter, very cold butter cut into small squares. Process until large crumbs and pieces form. I like chunks of butter left in my crust while baking– makes a flakier crust.
Through the food tube of the processor, feed in 1/4 cup ice cold water. Do not over-process, tends to lead to somewhat of a tough dough. Process until it just comes together, not too wet and not too dry. Flatten into 2 disks and refrigerate for 1 hour before rolling into pie crust for baking.
For the pie filling, beat 3 large eggs.
Despite what they say, I still believe that fresh farm eggs are better, taste better, even make your recipes fluffier/lighter in texture.
In a heavy-bottom saucepan, lightly brown 1 stick salted butter to give it a nutty aroma-taste in the pie, even though you have the pecans, but this makes it even better. Be careful not to burn the butter. Remove it from the heat and cool slightly.
Into the beaten eggs in a large bowl, stir together with a whisk 1 cup sugar, 1/2 cup light-colored corn syrup and 1/2 cup honey.
Add the brown butter, 1/2 teaspoon freshly squeezed lemon juice, 1/2 teaspoon pure vanilla extract, good pinch of cinnamon, a pinch of freshly grated nutmeg, and pecans. I roughly chopped pecans to measure 1/2 cup for the filling. You may use up to 2 cups, depending on preference, but for this, I wanted a little amount of pecans, not to take over the baked filling. I went more for a custard type of pecan pie, in texture.
I added extra pecans for dressing it up, but in whole pieces as opposed to the chopped pecans inside the filling.
Place into a pre-heated 325 degree oven. This will take a long time to bake. I think, remembering, it took me 1 1/2 hours to bake, approximately. Don’t let it bake too dry; just until set, slightly firm.
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