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. Three great pies are Apple Crumb Pie, Maple Pecan Pie and Banana Cream Pie with Hazelnut Crust
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.
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 tsp sugar
- 6 tbsp butter chilled in about 6 pieces
- 3-4 tbsp ice water
- 1 cup maple syrup
- 3/4 cup brown sugar
- 1/4 cup sugar
- 3 large eggs
- 1 tbsp butter melted and cooled
- 1 tbsp all purpose flour
- 1 tsp vanilla extract
- 1/4 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.
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