Orange-Pecan Pie

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Orange-Pecan Pie

 

Orange Pastry

1 cup Gold Medal all-purpose flour

1 tablespoon grated orange peel

1/2 teaspoon salt

1/2 cup shortening

2 to 3 tablespoons cold water

Sugar

 

Filling

2/3 cup sugar

1/3 cup butter or margarine, melted

1 cup corn syrup

1 to 2 tablespoons orange-flavored liqueur or orange juice

1/2 teaspoon salt

3 eggs

1 cup pecan halves

 

Topping

1/4 cup semisweet chocolate chips

1 teaspoon shortening

 

Orange Sauce

1/4 cup sugar

1 tablespoon cornstarch

3/4 cup orange juice

2 tablespoons orange-flavored liqueur or orange juice

1 tablespoon grated orange peel

 

In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut

in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through

ingredients in opposite directions), until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all

flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more

water can be added if necessary).

 

Gather pastry into a ball. Shape into flattened round on lightly floured

surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is

firm and cold, yet pliable. This allows the shortening to become slightly firm,

which helps make the baked pastry more flaky. If refrigerated longer, let pastry

soften slightly before rolling.

 

Heat oven to 375 F. With floured rolling pin, roll pastry into round 2 inches

larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place

in pie plate. Unfold and ease into plate, pressing firmly against bottom and

side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and

roll pastry under, even with plate. Cut scraps of rolled pastry with tiny

star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.

 

In medium bowl, beat all filling ingredients except pecans with wire whisk or

hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate.

Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive

browning.

 

Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil

for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt

chocolate chips and shortening over low heat, stirring constantly; drizzle over

top of pie.

 

In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice

and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until

mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve

sauce over pie.

 

From Betty Crocker

 

tamaras_sweet_treats/

My group for all those decadent desserts

 

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