Mesquite Pecan Pie


Makes 2 pies

Recipes and images courtesy of Sandeep Gyawali, Miche Bread

Fairly difficult

Mesquite Pecan Pie


For 1 Batch(es)

For the pie crusts

  • 1 2/3 cups all-purpose flour, divided
  • 1 cup(s) whole wheat flour
  • 1/3 cup(s) mesquite flour
  • 1 teaspoon(s) salt, finely ground
  • 4 teaspoons sugar
  • 2 1/2 sticks of butter, cold and cut into ¼-inch chunks
  • 1/3 cup(s) water, ice cold (use more if needed)

For the filling

  • 1/3 cup(s) all-purpose flour
  • 2 cups light brown sugar, packed
  • 3/4 teaspoon(s) salt, finely ground
  • 1/3 cup(s) mesquite flour
  • 1 tablespoon(s) mesquite extract or vanilla extract
  • 1/2 cup(s) heavy cream
  • 5 large eggs, beaten
  • 2 teaspoons apple cider vinegar
  • 1 1/2 sticks butter, melted
  • 2 cups pecans, toasted and chopped finely
  • 2 cups pecan halves, toasted and reserved for topping

Mesquite Pecan Pie Directions

  1. For the pie crusts:

    Place 2/3 cup of the all-purpose flour, the whole wheat flour, mesquite flour, salt and sugar into a food processor, and pulse several times to combine. Add butter evenly over the dry ingredients, and pulse until the dough collects in clumps, about 25–40 short pulses. Use a spatula to spread the dough evenly around the bowl of food processor.
  2. Sprinkle in the remaining cup of all-purpose flour, and pulse until dough is barely broken up, about 5 short pulses.
  3. Transfer to a large bowl. Sprinkle with cold water, fold and press with a rubber spatula until it comes together into a ball.
  4. Divide the dough into 2 equal portions. Form each portion into a 4-inch disk. Wrap in plastic, and refrigerate for 2 hours. Roll each disk into a 12–13-inch round.
  5. Place in a 9–10-inch pie tin, and cut a 1-inch overhang with scissors. Fold the overhang underneath to form a rolled edge, and crimp as desired. Refrigerate for at least an hour before proceeding.
  6. I recommend blind baking the crust so it holds up to the filling. Line the crust with a sheet of foil large enough to form a skirt over the edges to prevent burning. Weigh down the foil with pie weights or salt or sugar filled to the brim and packed against the crust. Preheat oven to 350°, and blind bake the crust for 1 hour.
  7. Carefully remove the foil and weights, and let the crust cool before proceeding.
  8. For the filling:

    Preheat oven to 375°.
  9. Combine all ingredients except pecan halves in a three-quart bowl. Mix well with a whisk. Divide equally into the 2 prebaked pie shells (you might have extra filling).
  10. Top with the pecan halves, being as decorative as you'd like. Use a 3-inch-wide strip of aluminum foil to make a shield to cover the exposed pie crust rim.
  11. Bake for 40–45 minutes or until the filling no longer wobbles in the center when jiggled. Let cool for several hours to set properly before slicing.

Recipe notes

I use Rouge de Bordeaux from Barton Springs Mill for the whole wheat flour. This can also be substituted with all-purpose flour.

Use the recipe as is, or replace 15 percent of the flour in your favorite crust with mesquite flour. The crust can be prepared and blind baked a day in advance.

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