Almond Pecan Pie

by Erin, The $5 Dinner Mom on November 19, 2009

Thanksgiving on a Budget

Looking for a new and different twist on your favorite traditional pecan pie??? Tossing in some sliced almonds will give your pie a new flavor and texture!

Be on the lookout for sales on pecans, almonds and walnuts around the holidays…grab a few extra bags to carry you in to the new year!!!

baked-pecan-pie

This is a must. try. pie!
 
Ingredients
 
Homemade Crust
1 cup all-purpose flour ($.20)
½ teaspoon salt
1/3 cup shortening or butter ($.30)
2-4 Tablespoons COLD water
 
Filling
4 eggs ($.40)
1 cup brown sugar ($.20)
1/2 cup maple syrup ($.50)
4 Tbsp butter, melted ($.40)
1 Tbsp vanilla ($.10)
1/2 tsp salt
1 1/2 cup pecans ($1)
3/4 cup sliced almonds ($.75)
 
Directions
 
Preheat oven to 375.
 
1. To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add COLD water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Place in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling.

pecan-pie-batter

2. To prepare filling, whisk the eggs, brown sugar, maple syrup, melted butter, vanill and salt together in a mixing bowl. 

pecan-pie-whisking

3. Whisk.

pecan-pie-mixture

 4. Stir in the pecans and sliced almonds.

pecan-pie-crust

5. Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the pie plate.  Unfold in the pie plate.  Pour filling into pie shell. Flute edges in your favorite design.

pie-shield

6. Place pie crust shield over the top or use foil to make a shield to keep the crust edges from burning or turning dark brown while baking.

7. Bake at 375 for 40-50 minutes, or until filling has set.

pecan-pie-on-cooling-rack

8. Let cool completely on cooling rack. Refrigerate. It’s easiest to slice pie when its cold!

pecan-pie-piece

6. Serve cool with whipped cream or warm with vanilla bean ice cream. You’ll have to imagine the dollop of whipped cream :)

Cost $3.85

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{ 12 comments… read them below or add one }

Monica November 19, 2009 at 6:47 am

Oh. my. Erin, that looks delicious! My mouth is watering!! :)

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Kelly November 19, 2009 at 9:45 am

Oh, that pie looks amazing, but I have to know where you got that gorgeous colorful whisk!

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Biz November 19, 2009 at 11:49 am

My husband absolutely loves pecan pie! I found a recipe that was long and complicated, but since I love my husband I thought I would put in the effort.

Um, your recipe is short, sweet and looks delicious – stealing it!

Reply

Amy November 19, 2009 at 12:32 pm

@Kelly- I thought the same thing. I need that whisk!

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Susie's Homemade November 19, 2009 at 3:27 pm

Almonds, huh? I have to try that:-)

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Nat Alea from OK November 19, 2009 at 3:28 pm

First of all, CONGRATS on a beautiful baby!!!!! He is very precious. Heal well and enjoy your time with him while he’s still snuggly. I was wondering if you can substitute Molasses for the Maple Syrup? It’s pretty hard to get good maple syrup and what I can get is VERY expensive in little jars for about $7.00. Would Molasses work? I’ve heard of using Corn syrup too. I will be trying this out! Thanks

Reply

Erin, The $5 Dinner Mom November 19, 2009 at 3:40 pm

@Nat Alea from OK,

Yes…Molasses would bea greast substitute. I was trying to avoid corn syrup!

Reply

Amanda Bradbury November 20, 2009 at 8:38 am

I love pecan pie, I’ll have to try this new recipe with almonds, looks delicious!

Reply

sally November 20, 2009 at 10:00 am

Thanks for the great recipes and cost effective too! I also love the whisk and the picture of your greatest blessing! Beautiful baby……..Happy Thanksgiving

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Aiming4Simple November 21, 2009 at 12:54 am

I love the fact that this recipe doesn’t use corn syrup! Corn syrup is one reason I’ve never made pecan pie. Now you are causing me to reconsider…. =)

Reply

Sally December 22, 2009 at 10:15 pm

looks great I’ll have to try it

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tom November 3, 2010 at 9:29 pm

thanks for this great recipe. it’s a must try. i just have to keep it in a glendale self storage to preserve the freshness.

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