Granola Pecan Pie
Recipe and photo by Tami Ganeles Weiser
Prep Time: 40 minutes Chilling Time: 30 minutes Cook Time: 1 hour 8 minutes
A pie that is a delicious ode to the groovy-granola 1970s and old-timey southern cooking, but with a decidedly modern salty-sweet feel. And yes, I know, to be exact, it’s a tart, not a pie. Mostly, it’s delicious with a scoop of vanilla ice cream—Ben and Jerry’s or homemade.
1 cup (130 grams) unbleached, all-purpose flour, chilled
¼ cup (28.5 grams) cake flour, chilled, plus more for dusting
¼ cup plus 1 tablespoon (39 grams) confectioners’ sugar, chilled
½ teaspoon salt
1 large egg yolk
1 stick (114 grams/½ cup/8 tablespoons) unsalted butter, cut into small cubes and chilled
1 to 3 teaspoon ice water, as necessary
2 cups granulated sugar
¼ cup buttermilk
1½ tablespoons white vinegar
1 teaspoon vanilla bean paste
1 tablespoon unbleached, all-purpose flour
1 stick (114 grams/½ cup) salted butter, melted
1 cup granola (stick with the scraps on the bottom, not the big chunks)
1 cup roughly chopped toasted pecans (see Kitchen Tip)
1 teaspoon large-crystal sea salt, Maldon preferred
- Make the pie crust: Combine the all-purpose flour, cake flour, confectioners’ sugar, and salt in a food processor and process for 2 to 3 seconds, just to combine. Add the egg yolk and process for about 2 seconds, again just to combine. Add the butter and pulse until the mixture turns into a raggedy mess that resembles small peas. Scoop the dough mixture onto a piece of plastic wrap and wrap it well. Refrigerate for at least 30 minutes or up to 2 hours, while you prepare the filling.
- Make the filling: In the bowl of a stand mixer fitted with a paddle attachment, combine the eggs, sugar, milk, vinegar, and vanilla and mix at medium speed for about 2 minutes, until fully combined. Add the flour and mix for 1½ to 2 minutes, until combined and not lumpy. Reduce the mixer speed to low, gently pour in the melted butter, and mix for about 1 minute, until fully incorporated.
- Preheat the oven to 385°F. Remove the dough from the refrigerator. Lightly dust your work surface and a rolling pin with cake flour. Spray a tart pan with a spritz of nonstick vegetable oil spray.
- Unwrap the dough, and with the floured (or nonstick) rolling pin, roll out the dough to a thickness of ⅓ to ¼ inch, rotating the dough 45° after each roll to ensure that it does not stick. Roll the dough until it is 1½ to 2 inches larger than the diameter of your tart pan (a 9-inch pan would require rolling the dough out to 11 inches).
- Roll the dough around the rolling pin and set it over the center of the prepared pan. Gently unroll the dough into the pan, being careful not to tear it. Do NOT pull (but you can press any tears together with your fingertips, if necessary). Tuck the dough snugly into the pan, gently pressing it into the wall of the pan. Then, roll the rolling pin over the top edge of the pan to remove any excess dough.
- Prick the dough here and there with a paring knife. Cover the crust with aluminum foil, leaving a 5-inch overhang of foil all the way around the pan. Fill with pie weights, blind-baking beans, or rice. Bake for 8 minutes. Remove the weights and foil, using the foil overhang as a handle. If the dough is puffing up, prick it again with a paring knife. Bake for 8 to 10 more minutes or until lightly golden in color. Place on a rimmed baking sheet and set aside to cool.
- Reduce the oven temperature to 350°F. When the crust has cooled, pour the filling into it.
- When the oven is ready, bake the pie for 40 minutes. Then remove it from the oven and cover it with aluminum foil, tenting it above the filling so it can finish cooking. Bake for another 10 minutes. Remove from oven and allow to cool to the touch. Remove the pie from the pan while warm, and cool completely before serving.
- You can find toasted or roasted nuts in most supermarkets, but if you can’t, or if you prefer to roast your own, try The Weiser Kitchen’s Roasted Nuts recipe.