Pecan Pie (without corn syrup)

This is a classic pecan pie but made without corn syrup. It's sweet and gooey with a perfect pecan crunch, encased in buttery, flaky pastry.

Begin with the pastry, this can be made easily by hand. Chop cold butter into flour. Add in a little vinegar or lemon juice and ice water.

It can also be made in a food processor. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.

Let the dough chill, then roll out and add to a pie dish. Place back in the fridge while the filling is made.

In a large bowl whisk together the eggs and sugars until well combined. Beat in the vanilla, salt, melted butter, and flour.

Roughly chop pecans and add them to the pie case. Leave a few pecans whole for decorating.

Pour the filling over the pecans. Decorate the top with the leftover whole pecans.

Bake the pie until the edges have set but there is still a slight jiggle to the center.

Let it cool down to room temperature before serving.

Find the full recipe in the link below!