Our third and final contestant had an English Toffee Pecan recipe that won the judges over.
English Toffee Pecan Pie
Makes one “9 inch pie
FOR THE CRUST
1 1/4cups all-purpose flour; plus more for work surface
11/2cup cold leaf lard, cut into pieces
2 tablespoons cold butter, cut into pieces
FOR THE FILLING .'
3 large eggs, lightly beaten
21/3 cup light com syrup
11/4cup firmly packed light-brown sugar
11/4cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup-toffee bits
1 cup chopped pecans
22 pecan halves, for garnish
1. Make the crust: In a large bowl, whisk
together flour and salt. Using a pastry
cutter, cut in lard and butter until mixture
resembles coarse crumbs, about the size
of peas. Sprinkle with water, 1 tablespoon
at a time, and mix lightly with a fork after
each addition, until mixture is moistened.
Turn out dough onto a clean work surface
and shape into a flattened disk. Wrap in
plastic; transfer to refrigerator and chill for
2. Lightly flour a pastry doth and roll out
dough on cloth, using a covered rolling
pin, to a 12-inch round, about 1IB-inch
thick. With a dry pastry brush, sweep off
excess flour; fit dough into a 9-inch glass
pie plate. Trim to a 112-inch overhang all
around. Fold under and crimp edges.
3. Make the filling: Preheat oven with a
rack set in the lower third to 375 degrees.
In a large bowl, mix together eggs, com
syrup. brown sugar, butter'",salt, vanilla,
almond extract, toffee bit~, and chopped
4. Pour filling into pie crust. Top with
pecans by evenly spacing 14 of them
around the outer edge of pie filling. Make
a second row by evenly spacing seven
pecans in a smaller circle in the center;
place 1 pecan in center.
5. Transfer pie to oven; bake for 20
minutes. Cover with parchment paperlined
aluminum foil and continue baking
until a knife inserted in the center comes
out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.