72ND MARKET STREET PECAN PIE


 For the crust:
    1.5 	cups all purpose flour
     1		Tbls granulated sugar
    1/4		tsp salt
    1 1/5 	cups (3 sticks) cold butter, cut 					into small pieces
     2		egg yolks
     4		Tbls cold water
    1/4		tsp almond extract 
    

     For the filling: 
  4		eggs
3/4		cup pure maple syrup
  1		cup packed dark brown sugar
  1		tsp vanilla extract
  ½	cup unsalted butter (1 stick)
  2 	cups chopped pecans
10-12 whole pecans fore decoration
     Whipped Cream
     
     
To prepare crust , place flour sugar and salt in a food processor fitted with a steel blade, mix to combine. Add the butter and process until the mixture resembles course meal. Add the egg yolks, ice water and almond extract. Process until the dough just come together at the side of the bowl. Wrap the dough  in plastic wrap and refrigerate 1 hour. Preheat the oven to 350 degrees. Roll the dough between two pieces of wax paper fitted to a 10 inch pie plate. Drape the dough into the plate trim it to fit and crimp the edges. Place the prepared pie crust in the refrigerator while preparing the filling. Place the eggs, maple syrup, brown sugar and vanilla in a bowl and whisk to combine. Place butter in a small saucepan and melt over medium to low heat until it becomes a light brown color. DO NOT BURN BUTTER. Pour the browned butter into the filling mixture and whisk to combine. Reserve.

Place the chopped pecans in the pie shell and cover with the filling. Decorate the top with the whole pecans around the edge. Bake in the center of the oven for 50 minutes to 1 hour or until the filling is set and the crust is brown. Cool and serve at room temperature.


SERVES: 1 pie 	SOURCE: Sunday Magazine, 12/96