Old-Fashioned Pecan Pie

Ingredients

• your favorite 9" single pie crust, prepared
• 8 tablespoons (113g) unsalted butter
• ¼ cup (30g) King Arthur Unbleached All-Purpose Flour
• 2 ⅛ cup (454g) light brown sugar, packed
• ½ teaspoon table salt
• 6 tablespoons (85g) milk
• 3 large eggs, whisked briefly to combine
• 2 teaspoons cider vinegar or white vinegar
• 2 teaspoons King Arthur Pure Vanilla Extract
• ½ cup (57g) pecans, diced
• 1 cup (113g) pecan halves, for topping

Preparation

1. Preheat the oven to 375°F.
2. Roll out the pastry and place it in a greased 9" pie pan. Crimp the edges as desired.
3. Melt the butter and set it aside to cool.
4. In a large bowl, mix together the flour, sugar, and salt. Add the milk and eggs and beat well.
5. Stir in the vinegar and vanilla, then the butter and diced pecans.
6. Pour the mixture into the crust and scatter the pecan halves on top.
7. Bake the pie for 47 to 50 minutes. When done, the top will be puffed up and set, and the center should just barely wobble when you jiggle the pan.
8. Remove the pie from the oven (the pie will finish setting up as it sits) and cool completely before slicing.
9. Store any leftover pie in the refrigerator for a day or so; freeze for longer storage.

Notes

• Source: Old-Fashioned Pecan Pie