Balsamic Pecan Pie with Olive Oil Crust
Olive Oil Pie Crust:
2 cups all purpose flour
1 pinch San Fran Sea Salt
1/2 cup Gil’s Gourmet California Extra Virgin Olive Oil
5-6 tablespoons cold water or milk
Pecan Pie Filling:
1 cup granulated sugar
3 tablespoons brown sugar
1 cup corn syrup
4 tablespoons Gil’s Gourmet Maple Balsamic
1/3 cup unsalted butter, melted
pinch of San Fran Sea Salt
1 1/2 cups pecan halves
Preheat oven to 375°F.
Combine flour and salt in a large bowl, stir to combine. Add oil and, using a fork, combine until crumbly. Add cold milk (or water), 1 tablespoon at a time, until dough forms. Roll dough out, evenly, on a lightly floured surface and transfer to a pie plate. Place a sheet of parchment over the pie crust, weigh down with pie weights, and par-bake for 12 minutes. Remove from the oven and set aside.
Meanwhile, combine sugar, brown sugar, corn syrup, balsamic, eggs, melted butter and salt in a large bowl, whisk to combine.
Place pecan halves in the bottom of the par-baked pie crust and pour over the filling. Cover the pie with foil and bake, covered, for 45 minutes. Remove foil and continue to bake for 20 minutes, or until the pie is semi-firm (the center will be a little jiggly).
Remove from the oven and let cool at room temperature until firm.