Maple Pecan Pie II

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 cup butter flavored shortening , chilled
• 0.33 cups ice water
• 1 tablespoon distilled white vinegar
• 1 egg , beaten
• 1 egg white
• 4 eggs , beaten
• 0.75 cups white sugar
• 0.5 cups real maple syrup
• 0.5 cups light corn syrup
• 0.5 cups dark corn syrup
• 2.5 teaspoons vanilla extract
• 0.25 teaspoons salt
• 1.25 cups chopped pecans
• 0.33 cups butter , melted
• 2 teaspoons maple syrup

Instructions

1. 1

   Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)

2. 2

   Preheat oven to 350 degrees F (175 degrees C).

3. 3

   Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.

4. 4

   Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.

5. 5

   Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.