Easy Pecan Pie Recipe The Anthony Kitchen
Step 4 - Roll the pie crusts together into a 17x12-inch rectangle. Step 5 - Fit the crust into a 15x10x1-inch pan, pressing firmly into the corners and sides of the pan. Step 6 - Fold the extra crust underneath and slightly on top of the edges of the pan, fluting the edges. Step 7 - Poke the bottom and the sides of the crust with a fork. Step 8 - Bake until golden-brown, about 10-12 minutes.
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Step 1. Arrange an oven rack in the center position and heat oven to 350 degrees. Scatter pecans on a rimmed baking sheet and toast, shaking once or twice, until nutty-smelling, 8 to 10 minutes. Remove from the oven and set aside to cool. Turn off the oven.
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Pour the pecan mixture on top of the crust, spreading evenly with a spatula. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the filling is cooked through. Remove from the oven and allow to cool on a wire rack before slicing. Serve with whipped cream and a drizzle of caramel topping.
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Step 4 - Roll the pie crusts together into a 17x12-inch rectangle. Step 5 - Fit the crust into a 15x10x1-inch pan, pressing firmly into the corners and sides of the pan. Step 6 - Fold the extra crust underneath and slightly on top of the edges of the pan, fluting the edges. Step 7 - Poke the bottom and the sides of the crust with a fork. Step 8 - Bake until golden-brown, about 10-12 minutes.
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Instructions. Lightly flour a flat surface and place pie crusts into a 15 x 10 jelly roll pan. Place one pie crust into the pan and trim the edges to fit, adding any leftover crust to the edges of the pan. Trim the other crust to fit into the pan to fill the void spaces. Press seams together with fingers.
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Transfer to a jelly-roll pan and trim to a 1-inch overhang. Tuck overhang under; crimp as desired. Freeze 25 minutes. Step 2 Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, cinnamon, and salt in a bowl. Stir in pecans. Transfer to prepared piecrust. Step 3 Bake until filling is puffed and the center is just set, 40 to 45 minutes.
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Instructions. Preheat oven to 350#&176;F. Remove 3 pie crusts from packaging and let them sit out on the counter for about 15 minutes. Place stack two of the pie crusts together and use a rolling pin to roll them into a 17"x 12" rectangle. Spray 15"x 10" jelly roll pan with non-stick spray.
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Remove the saucepan from the heat and whisk in the remaining 2 cups milk. Whisk in the eggs until smooth. Return the pan to the stove and cook the mixture over medium heat, whisking constantly.
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Preheat oven to 350 degrees F. To make the filling, melt butter in a large saucepan over medium heat. Let it bubble, foam, and start to brown. When butter is fragrant and flecked with dark brown specks, add brown sugar, maple syrup, corn syrup, and cream. Whisk briskly until the mixture is smooth and the sugar is dissolved.
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Instructions. 1. To make the crust, in the bowl of a food processor, pulse 2½ cups flour, sugar, and salt. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and ¼ cup ice water and process until the dough just holds together, about 30 seconds.
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Chill while preparing the filling. In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and.
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Fold extra crust underneath and slightly on top edges of pan. Flute or crimp edges. Bake 7 minutes. 2. In large bowl, beat eggs, melted butter, corn syrup, brown sugar and salt with whisk until well blended; stir in pecans. Pour evenly into prebaked crust. 3. Bake 25 to 30 minutes or until center is set.
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In a large bowl, whisk together the eggs, corn syrup, sugar, butter, vanilla, cinnamon, and salt until combined. Stir in pecans. Remove pie crust from freezer and pour filling into crust. Bake until filling has puffed and just set in the middle, 40-45 minutes. Transfer to a wire rack to cool completely before slicing and serving.
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Chocolate Pecan Slab Pie. Preheat the oven to 425°F, preferably with a baking stone on the bottom rack. Line an 18" x 13" baking sheet with parchment. On a lightly floured surface, roll the chocolate pie dough to a slightly larger rectangle than the baking sheet: about 20" x 15". The dough will be thin, only about 1/8" thick (and potentially.
Pecan Slab Pie {Pie for a Crowd} My Baking Addiction
Instructions. Preheat oven to 400 degrees. In a large mixing bowl, combine flour and shortening. Cut shortening into flour until the mixture is crumbly. Add in eggs and milk and mix until doughy. Break dough into two (save second for another pie), and chill for 20 minutes.
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Add eggs, vanilla, corn syrup, corn starch and bourbon. Blend well. Place 2 cups pecans in bottom of pie crust. Pour pie mixture over the pecans, then top with remaining 1 1/2 cups pecans. Bake at 350°F for 40 to 45 minutes or until center appears barely set. Cool to room temperature on wire rack.
