A cherished family recipe from King Arthur employee-owner Liz Fairley, this traditional pie uses no corn syrup. The filling is silky smooth, and the pecans on top toast nicely as the pie bakes, matching the nuttiness of the toasted ones underneath.
Preheat the oven to 375°F.
Roll out the pastry and place it in a greased 9" pie pan. Crimp the edges as desired.
Melt the butter and set it aside to cool.
In a large bowl, mix together the flour, sugar, and salt. Add the milk and eggs and beat well.
Stir in the vinegar, vanilla, and flavoring, then the butter and diced pecans.
Pour the mixture into the crust and scatter the pecan halves on top.
Bake the pie for 47 to 50 minutes. When done, the top will be puffed up and set, and the center should just barely wobble when you jiggle the pan.
Remove the pie from the oven (the pie will finish setting up as it sits) and cool completely before slicing.
Store any leftover pie in the refrigerator for a day or so; freeze for longer storage.
Toasting the pecans adds a touch of “smoke” and very slight bitterness, both of which complement the pie’s sweetness. Since the exposed nuts on top toast as the pie bakes, you need toast only the diced nuts that go into the filling. Before mixing them in, toast them in a 350°F oven for 6 to 8 minutes, until they're a deep mahogany color; you want the nuts dark enough to smell “nutty” without edging over into burned. Let the nuts cool slightly before using.
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