Cider Pecan Pie Recipe

Reduced cider syrup brings a fruitier sweetness to standard pecan pie for a flavor combination that’s truly autumnal. Pecan pie was one of the all-time favorite desserts served at Frog and The Commissary. Convenient as well as delicious, it can be made up to two days ahead and held at room temperature. To make the original pecan pie served at Frog, use 11⁄4 cups of corn syrup and omit the reduced cider.
do ahead Pie can be made one day in advance and kept at room temperature. The baked pie can also be frozen. Defrost for several hours and serve at room temperature.

1⁄2 cup apple cider syrup, cooled (see page 424)
10 tablespoons unsalted butter, melted
1 flaky pie crust, chilled and rolled out (see page 449)
1 cup brown sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1⁄4 teaspoon table salt
4 eggs
1 teaspoon vanilla extract
3⁄4 cup light corn syrup
2 cups pecan halves

1 Adjust an oven rack to the lowest shelf and preheat oven to 400º.
2 In a bowl, whisk brown sugar, flour and salt together. Whisk in eggs. Whisk in vanilla extract, cider syrup and corn syrup. Gently whisk in the melted butter until it is well combined. Drape pie crust over pie plate. Put pecans in the unbaked pie crust. Pour the mixture you whisked together over the nuts and poke down any nuts that aren’t covered. They will float back up, but that’s okay.
3 Cover the edge of the pie crust with crust protector or foil. Bake pie for 15 minutes. Reduce heat to 350º and bake until the edges of the filling are puffed and the center is not jiggly, about 40-50 minutes more. Check the pie after 30 minutes, and if it’s getting too brown, cover it lightly with a big square of foil. It’s better to let the pie cook a little longer if the middle doesn’t look done in the specified time. Finish baking, 10-20 minutes more. Cool pie for about 5 hours or overnight.

serves 8

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