This tartlike version of pecan pie, a specialty of the South, is baked in a cake ring, available at baking-supply stores. A nine-inch springform pan will work just as well; just trim the edge of the dough to 1 1/2 inches all around.
Makes one 9-inch pie
All-purpose flour, for dusting
1/2 recipe - pate brisee to make one double-crust or two single-crust pies (see recipe below)
6 large eggs
326g cups light corn syrup
241g cups packed dark-brown sugar
70g unsalted butter, melted and cooled
15g pure vanilla extract
30g fresh lemon juice
283g coarsely chopped toasted pecans (about 10 ounces), for filling
200g pecan halves (about 8 ounces), lightly toasted, for topping
Whipped cream, for serving
1. Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper. On a lightly floured work surface, roll out dough to a 13-inch round. Fit dough into ring; trim edges. Freeze 30 minutes.
2. Preheat oven to 400 degrees. Whisk together eggs, syrup, and sugar in a medium bowl until smooth. Whisk in butter, vanilla, lemon juice, and salt. Stir in chopped pecans. Pour filling into shell. Arrange pecan halves on top in concentric circles.
3.Bake, tenting with foil after 15 minutes, until filling is set, about 1 hour. Let cool at least 2 hours on a wire rack. Serve with whipped cream.
Makes enough for 1 double-crust or 2 single-crust pies
300g all-purpose flour
250g cold unsalted butter, cut into small pieces
250-300g ice water
1. Pulse flour, sugar, and salt in a food processor to combine. Add butter, cut into small pieces, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
2. With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds.
3. Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight.