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Pecan Paht Pie

The Korean Vegan_Pecan Paht Pie_recipe Excerpted from Korean Vegan 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.One Thanksgiving I decided I wanted to make pecan pie that my family would actually eat. We’re not fans of overly sweet desserts, but my father absolutely loves pecans. The answer to creating a less cloyingly sweet filling was simple—paht! 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. I presented my little pie that Thanksgiving, and since then, I have been asked to make it every year.

Note: This recipe works very well with gluten-free flour!

The Korean Vegan_Pecan Paht Pie_recipe Excerpted from Korean Vegan 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.

Pecan Paht Pie (피칸팥파이 Sweet Red Bean)

Joanne Lee Molinaro
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.
Cuisine Korean
Servings 8 - 10 servings

Ingredients
  

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

Instructions
 

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.

Notes

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.
Keyword Baking, Christmas, Nuts, Pecan, Thanksgiving, Vegan

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