Pecan Pie with no corn syrup

Ingredients

your favorite 9" single pie crust, prepared
1/2 cup (8 tablespoons) unsalted butter
3 tablespoons King Arthur Unbleached All-Purpose Flour
2 1/8 cups light brown sugar
1/2 teaspoon salt
1/4 teaspoon vanilla-butternut flavor, (optional)
6 tablespoons milk
3 large eggs
2 teaspoons vinegar
2 teaspoons vanilla extract
1 1/2 cups pecans, diced and whole

Instructions

Preheat the oven to 375°F. Roll out the pastry and place it in a greased 9" pie plate. Flute the edges decoratively.
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, if using, then the butter and nuts.
Pour the mixture into the crust and bake for 45 to 50 minutes, until the filling is set most of the way to the center, with a 1 1/2" "puddle" that's still jiggly in the center.
Remove from the oven (the pie will finish setting up as it sits) and cool completely before slicing.

Notes

Karen and I made a variation on this - substituted 2 Tbsp apple brandy for the vanilla-butternut flavor, used half & half instead of milk, used closer to 2 cups of chopped pecans, and used an almond flour gluten-free piecrust. Good, but not "must eat the whole pie!" good. Crust edges need protection in last 15 minutes of baking. Hard to get nice-looking slices of pie, the crust tends to crumble.