Maple Pecan Pie ~I found one promising recipe in an old issue of Gourmet that used maple syrup instead of corn syrup. Maple and pecans go amazingly well together, so this recipe sounded like a winner right off the bat. The ingredient list is short and the method here is dead easy. The only real change I made to the original recipe was in the nuts. I used more nuts than the recipe called for and used pecans that had been previously roasted and salted. Pecan pie is definitely a sweet dessert, but salty-sweet is better in my book and using slightly salty pecans gives the pie a nice balance.
- Pie Crust:
- 1 cup all purpose flour
- ¼ tsp salt
- 1 tsp sugar
- 6 tbsp butter, chilled in about 6 pieces
- 3-4 tbsp ice water
- pastry for 9-inch pie crust
- 1 cup maple syrup
- ¾ cup brown sugar
- ¼ cup sugar
- 3 large eggs
- 1 tbsp butter, melted and cooled
- 1 tbsp all purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups coarsely chopped roasted and salted pecans
- Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips until mixture is very coarse, but no pieces bigger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.
- Preheat oven to 350F.
- Roll out pie dough to fit a 9-inch pie plate. Transfer dough to pie plate and press lightly into place, crimping edges to fit. (If using a frozen pie crust, thaw first)
- In a large bowl, whisk together maple syrup, sugars, eggs, melted butter, flour, vanilla and salt until smooth.
- Spread the pecans into the bottom of the pie shell and pour maple syrup mixture over the top. Carefully transfer pie to oven.
- Bake for 60 minutes, until puffed and set.
- Cool completely on a wire rack before slicing.