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Ингредиенты
- 1 x MM
- 1 x MM
- 2 c. Dark brown sugar, firmly packed
- 1/8 tsp Salt
- 1/4 c. Unsalted butter or possibly margarin
- 2 Tbsp. Boiling water
- 1 Tbsp. Cider vinegar
- 1 x MM
- 1 x MM M
- 2 c. All-purpose flour
- 1 tsp Salt
- 3/4 c. Butter flavored crisco
- 5 Tbsp. Ice water (or possibly more)
- 1 Tbsp. Whipping cream
- 1 x MM
- 1 x MM M
- 3/4 c. Granulated sugar
- 1/2 tsp Salt
- 1 c. Dark corn syrup
- 3 x Large eggs
- 2 Tbsp. Butter-flavored pancake- waffle syrup
- 2 Tbsp. Butter or possibly margarine, melted
- 2 tsp Vanilla
- 1 tsp Unsulfured molasses
- 2 c. Pecan pcs
- 1 x MM
- 1 x MM M
- 2/3 c. Granulated sugar
- 1/3 c. Water
- 1/2 c. Whipping cream -plus-
- 1 Tbsp. Whipping cream
- 1/4 c. Unsalted butter or possibly margarin
Инструкции
- TOFFEE Grease a jellyroll pan with Butter Flavor Crisco. Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan. Stir till well blended. Cook and stir over medium heat till mix comes to a boil. Cover and boil 2 to 3 min. Uncover and brush brown sugar crystals with wet pastry brush. Boil slowly wothout stirring till mix reaches hard-crack stage, 295 to 310 degrees on candy thermometer. Stir gently without touching sides of saucepan.
- Pour into pan, spreading if necessary. Cold to room temperature.
- Break into squares, then break up sufficient squares to make 3 Tbsp. small bits or possibly pcs. Cover and store remainder of candy for eating. CRUST Combine flour and salt in medium-size bowl. Cut in Crisco till all flour is blended to create pea-sized chunks. Sprinkle with ice water, 1 Tbsp. at a time. Toss lightly with fork till dough will form a ball. Divide dough in half. Press between hands to create a couple of 5- to 6-inch "pancakes". Roll dough for bottom crust into circle between sheets of plastic wrap. Peel off top sheet. Trim pastry 1 inch larger than upside-down 9-inch pie plate. Fit into pie plate. Press to fit. Remove other sheet of plastic wrap. Freeze. Roll second "pancake" same as for crust. Freeze 15 min. Heat oven to 400 degrees. Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry. Arrange leaves in overlapping and slightly curved pattern on baking sheet. Brush with whipping cream. Moisten tips of small leaves with ice water. Press around edge of crust in overlapping fashion. Brush with cream. Bake leaves at 400 degrees 10 min, or possibly till lightly browned. FILLING Combine granulated sugar, salt, corn syrup, Large eggs, syrup, melted butter, vanilla and molasses in medium-size bowl. Beat with whisk till blended. Stir in nuts. Pour into unbaked pie shell. Bake at 400 degrees 10 min. Reduce temperature to 350 degrees. Bake 25 to 35 min, or possibly till filling is hard when pie is shaken gently. Cover edge to keep from overbrowning. SAUCE Combine granulated sugar and water in small saucepan. Cook and stir over low heat till sugar dissolves. Increase heat to medium. Boil without stirring 11 min till mix is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush. Remove from heat. Stir in whipping cream; mix will bubble up. Add in butter, stirring till smooth. Cook and stir over low heat about 3 min or possibly till color deepens and sauce thickens slightly. Spoon 1/2 c. over hot pie. Cold 1 hour. Cover and chill remaining sauce for ice cream topping. Sprinkle top with toffee bits. Place leaf decoration to 1 side of pie. Chill 4 hrs before serving. Chill leftovers.
- Makes 9-inch pie.
