Updated: Apr 5
Time after time you are making your lovely pecan pie but it's the same every time. What about giving the pie a bit of a twist?
Lavender is a delicious back flavor that compliments the pecans.
I love to surprise my guests with this pie.
2 cups all-purpose flour
1 teaspoon salt
1/4 cup vegetable shortening or lard
1/2 unsalted butter, cut into pieces, well chilled
1/2 cup of cold water.
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoons salt
1 teaspoon ground dried culinary lavender
1 cup corn syrup (light or dark)
1/3 cup melted unsalted butter
1 teaspoon vanilla
3 whole eggs beaten
1 cup (heaping) chopped pecans
1 cup of whole pecans for garnish
Our dear friend Steve down in the Churn Creek Bottom area of Redding has several pecan trees on his property and every year he gives us 1-2 buckets of pecans. Thanks Steve!
1. First, let's make the pie crust, in the food processor add flour and salt, mix well. Add the vegetable shortening, cold water, and diced chilled butter. Work the butter into the flour slowly, using the food processor at a 4-7 pulse will be enough.
2. The dough looks like a crumble dough, combine the dough to be one large ball. Chill until needed.
3. Next, make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla, dried lavender, chopped pecans, and eggs together in a bowl. It's important to use English culinary lavender for best result. You can find our English culinary lavender pack under this link. Fresh lavender can be used as well, but be aware that fresh is not as potent as dried.
4. Preheat the oven to 350F. Roll out the dough to fit your pie pan. (I do it on a baking sheet, it's easier to maneuver). with the extra pecans, you can make a mini pecan pie.
5. Bake the pie for 5-7 minutes.
6. Pour the pecans mix into the half baked pie dough. Cover the top with the whole pecans. Also, cover the pie with foil.
7. Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it jiggles a lot, cover with foil and bake for an additional 20 minutes or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!
8. Allow to cool for several hours or overnight. Serve in thin slivers.
I used some of Ree Drummond’s tips and tricks for this recipe, she is amazing.