Log Cabin Pie Recipe

Name: Log Cabin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes; 2 tablespoons cold vegetable shortening (preferably trans-fat-free); 1/4 teaspoon salt; 3 to 4 tablespoons ice water; 4 large egg yolks; Rounded 1/4 teaspoon salt; 1 1/4 cups pure maple syrup (preferably dark amber or Grade B); 2 teaspoons fresh lemon juice; 2 cups pecan halves(7 oz),; and cooled; Accompaniment: unsweetened whipped cream; a pastry or bench scraper

Servings: persons

1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening (preferably trans-fat-free)
1/4 teaspoon salt
3 to 4 tablespoons ice water
4 large egg yolks
Rounded 1/4 teaspoon salt
1 1/4 cups pure maple syrup (preferably dark amber or Grade B)
2 teaspoons fresh lemon juice
2 cups pecan halves(7 oz),
and cooled
Accompaniment: unsweetened whipped cream
a pastry or bench scraper

1
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
2
Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. (Do not overwork dough or pastry will be tough.)
3
Turn dough out onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with a scraper (if using) and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
4
Put oven rack in middle position and preheat oven to 350u00b0F.
5
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under slightly and press against rim of pie plate. Decoratively crimp. Chill shell 30 minutes.
6
Lightly prick bottom and side of shell with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, 15 to 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 15 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
7
Whisk together yolks and salt in a bowl until blended, then whisk in syrup and lemon juice. Stir in pecans and pour filling into pie shell, spreading nuts evenly. Cover edge of shell with a pie shield or foil and bake just until filling is set, 20 to 30 minutes. Cool to warm or room temperature on rack.

1456

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, 2 tablespoons cold vegetable shortening (preferably trans-fat-free), 1/4 teaspoon salt, and more.

Yes, Log Cabin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Log Cabin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions