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Prep 20min
Total60min
Servings8
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Ingredients
PIE CRUST
1
cups unbleached all-purpose flour
1/2
teaspoon salt
3/4
tablespoons cold water
1/4
cups and 2 tbsp solid vegetable shortening
Filling
2/3
cup barley malt syrup
2/3
cup maple syrup
1/2
cup non-dairy milk
5
teaspoons vanilla extract
1 1/4
teaspoons cinnamon
1 1/4
teaspoons ginger
3
cups pecans
1
tablespoon golden flax meal
1/2
teaspoon cardamom
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Steps
1
PIE CRUST:
Stir the flour and salt together in a bowl. Remove 1/3 cup of the flour mixture and mix with the cold water to make a paste. Set this aside. With a pastry cutter or fork, cut the vegetable shortening into the remaining flour mixture until the texture becomes pea-size crumbles.
2
Lightly flour your rolling surface (a clean countertop or large wooden board) and your rolling pin. Roll one portion of the pie dough at a time. Roll from the center out, lifting the roller at the end of the dough (rather than rolling back and forth). Roll to a 1/8-inch thickness.
3
Have an 8- or 9-inch pie pan ready. The rolled dough circle should be at least 2 inches larger than your pie pan. Loosen the pastry from the rolling surface, fold it in half, lift it and lay it in the center of the pie pan. Unfold the pastry, gently working it into the pie pan, and press lightly. Trim off the excess dough with a knife. You can make a design around the edge of the pan using your fingers or a fork.
4
PIE FILLING:
Preheat the oven to 350° F. Poke the pie crust all over with the tines of a fork. Pour pecans into the crust and pre-bake for 20 minutes. Remove from oven to a rack.
5
In a medium saucepan combine the barley malt syrup, maple syrup, non-dairy milk, vanilla, cinnamon, ginger, cardamom and salt. Simmer over low heat for 5 minutes and remove. Whisk in the golden flax meal. Pour the mixture over the pecans.
6
Place the pie on a cookie sheet and bake at 350° F for 30 more minutes. Remove from the oven, place on a rack and allow to cool before cutting with a sharp knife.
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No nutrition information available for this recipe
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