The pecan sidecar mini pies are the classic pecan pie with a lemon and brandy twist. The subtle addition of lemon and brandy make these small pies delicious and nuanced. I suggest chopping the pecans finer than you would for a normal-sized pecan pie.
Pecan Sidecar Mini Pies
This recipe will yield 4 mini pies.
4, 2-ounce brioche cups (or other baking pan)
8 ounces pie dough (recipe below)
5 ounces pecans, chopped
2 ounces corn syrup
1 ounce sugar
2 tablespoons brandy
1 tablespoon lemon zest.
1. Preheat the oven to 375°F.
2. Line the pans/baking dishes with the bottom layer of pie dough.
3. Add the pecans, corn syrup, sugar, egg, brandy and lemon zest in a bowl and mix until homogenous.
5. Evenly distribute the filling between the dishes.
6. Bake at 375°F for 40 to 45 minutes or until the crust is golden brown.
While you can use any pie dough recipe of your choice – yes even store bought if you want this recipe to be super easy – I suggest making the recipe below. In the three years I’ve been fanatically baking, I’ve become quite confident in my pie crust recipe. It is adapted from a Bo Friberg recipe and is both wonderfully flaky and deliciously butter. This comes from the use of lard and butter respectively. If you don’t have lard or don’t want to use it you can substitute it with shortening (to create flakiness) or more butter (to create a more buttery, flavorful pie).
Flaky Pie Crust
This recipe will yield 1 pound 8 ounces of pie dough – enough for one full pie or 12 mini pies
1 Large Bowl
1 French Rolling Pin
12.5 ounces bread flour
1 teaspoon salt
8 ounces unsalted butter, very cold,
2 1/2 ounces lard, very cold
1/3 cup water, very cold
1. Mix the flour and salt together in a large bowl, set aside. Cut the butter and lard into about 1/2″ cubes.
2. Add the cold butter and lard to the bowl. Pinch the butter and lard in between your fingers in the flour. Break apart the butter and lard and lightly mix into the flour until the fat is about pea size.
3. Add the cold water and lightly knead the dough just until it comes together. Don’t over mix. You should see chunks and strips of butter and lard in the dough.
4. Flatten the dough slightly and refrigerate the dough for a couple hours until the dough is firm enough to roll out.
View the original post at Chasing Delicious.
Russell van Kraayenburg is Editor-in-Chief at The Boys Club and blogger at Chasing Delicious.