Pecan Pie Without Corn Syrup
Ingredients
- 1 9-inch pie crust, unbaked and chilled
- 1 cup coarsly chopped pecan
- 1/2 cup butter, melted and cooled
- 1-1/2 cup light or dark brown sugar
- 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 eggs, beaten
- 5 tbsp milk
- 2 tsp apple cinder vinegar
- 2 tsp vanilla extract
- 1 cup pecan halves
Instructions
- Preheat oven to 375˚F.
- Spread the chopped pecans on a baking pan and toast in the oven until slightly golden, about 5-6 minutes. Watch carefully not to burn the pecans. Let it cool.
- In a large mixing owl, combine butter, brown sugar, salt, cinnamon, and flour; mix well
- In a small mixing bowl, mix the beaten eggs, milk, vinegar, and vanilla extract. Pour the egg mixture into a sugar mixture. Add the pecan and stir well.
- Pour the pie filling into a unbaked pie shell. Decorate the top with the pecan halves. Bake in the oven for 50-60 minutes until the center of the pie comes out slightly jiggly. Let the pie cool completely on a cooling rack before you slice it.
- Store the leftover in the fridge.
Notes
In order to get the nice golden brown color on the crust, brush the edges of crust with egg wash lightly. Get a piece foil and cut out a hole with 8-inch diameter. Tent the top of pie with the foil loosely and bake. Remove the foil after the first 25-30 minutes of baking.
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