Pecan Pie (with Lyle's Golden Syrup)

        From the blog For Love of the Table

One 9-inch pie crust, chilled
175 grams roughly chopped pecans (1 1/2 c.)
3 eggs
200 grams brown sugar (1 cup)
300 grams Lyle’s Golden Syrup (7 fl. oz./1 cup minus 2 T.)
2 oz. (4 T.) melted unsalted butter
1 t. vanilla
1/2 t. salt

Preheat the oven to 350 degrees.

Scatter the pecans over the bottom of the pie crust.

In a large bowl, whisk the eggs, brown sugar, golden syrup, butter, vanilla and salt. Pour into the pie shell.

Place pie in the oven and bake for about 30 minutes. Carefully tent the pie with foil, to prevent overbrowning. Continue to bake until the pie is set—another 30 minutes or so. It will still be a bit jiggly, but a knife inserted in the center should come out moist but not liquid. Cool 4 to 6 hours before slicing.  
Use a sharp serrated knife to get the cleanest, most precise slices.

Makes one 9-inch pie.

Note: If you like, place two tablespoons of water in your measuring cup, then add Lyle's syrup to make 1 cup. This will give you a cup of syrup that has roughly the same sugar saturation as Karo syrup. The pie is delicious and slices beautifully as written, but if you are trying to mimic the texture of a corn syrup based pie, the added water will get you closer to it.

Basic Pie Dough:
1 1/3 c. all-purpose flour (150g)
3/8 t. salt
5 1/2 T. cold unsalted butter, cut into pieces (77g)
3 T. chilled vegetable shortening (36g)
3 to 4 T. ice water

Combine the flour and the salt in a medium-sized bowl. Rub the butter into the flour until the butter is in small pea-sized pieces. Drizzle 3 T. ice water over the flour/butter mixture. Using your hands, fluff the mixture until it begins to clump, adding more water if necessary. If, when you squeeze some of the mixture it holds together, the dough is finished. Turn the dough out onto a counter and form into a mound. Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps. Continue until all of the dough is flat. Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do. Wrap in plastic wrap, pressing the dough into a thick disk. Chill for at least 30 minutes.

To roll out a bottom crust, let the disk of dough warm up for a moment or two. Butter a 9-inch pie plate and set it aside. Flour the work surface and the rolling pin. Begin rolling from the center of the dough outward. After each stroke, rotate the dough a quarter turn—always making sure that there is sufficient flour to keep the dough from sticking. Keep rolling and turning until you have a round of dough that is about 1/8 to 1/6 –inch in thickness. Using a lid or an upside-down bowl, trim the dough to form a 13-inch circle. Brush off the excess flour and fold the dough circle in half. Slide the outspread fingers of both hands under the dough and gently lift it and transfer it to the prepared pie plate. Unfold the dough and ease it into the pan being careful not to stretch it. Fold the extra dough under along the rim of the pan so that it is double in thickness. Crimp the edge. Chill the pie shell for at least 1/2 hour before filling.