Pecan Paht Pie (피칸팥파이 Sweet Red Bean)
Not only is the red bean paste far less sugar-y than the typical custard-like filling of a traditional pecan pie, I knew my family would instantly appreciate the familiar flavor.
For the picecrust
- 1 1/2 cups (210 g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2/3 cup (152 g) cold vegan butter, cu tinto ½-inch cubes
For the pie filling and topping
- 3/4 cup (300 g) brown rice syrup
- 6 tablespoons soy or oat milk
- 1 cup (320 g) paht
- 1/4 cup (50 g) light brown sugar
- 4 tablespoons (57 g) vegan butter, melted and cooled
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (220 g) chopped pecans
- 3 1/2 tablespoons (35 g) potato starch
- 1 cup (110 g) pecan halves
Make the pie crust
In a food processor, combine the flour, sugar, and salt and pulse while adding the butter, a few pieces at a time. Add the ice water, 1 tablespoon at a time, until a dough starts to form.
Shape the dough into a ball. Do not handle more than necessary. Wrap with plastic and refrigerate for at least 4 hours, but best if overnight.
Preheat the oven to 350°F.
Make the pie filling and topping
In a medium bowl, combine the brown rice syrup,soy milk, paht, brown sugar, melted butter, salt, vanilla, chopped pecans, andpotato starch.
Place the pie dough between two sheets of parchment paper. Using a rolling pin, rollout the pie dough gently until it is large enough to line a 9-inch pie pan. Ease the crust into the pan and trim any excess dough at the edges with kitchen shears or a sharp paring knife. Pour in the filling. Top the filling with pecan halves.
Transfer the pie to the oven and bake until the pie filling sets (i.e., doesn’t jiggle too much), 1 hour to 1 hour 15 minutes. Cool the pie on a wire rack for 2 hours before serving.
Excerpted from The Korean Vegan Cookbook, Copyright © 2021 by Joanne Lee Molinaro. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.