From the Vault: Maple Pecan Pie
A Pecan pie without the corn syrup:
Piedough of choice
egg wash
FILLING
2 and 1/2 cups (250g) shelled pecans (pecan halves)
5 Tablespoons (72g) unsalted butter, melted and slightly cooled
1/2 cup (100g) packed light or dark brown sugar
1 Tablespoon (8g) all-purpose flour*
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup (240ml) pure maple syrup*
sea salt for sprinkling
optional: Homemade Whipped Cream for topping
1 Make pie crust of your choice (I did half lard, half butter) and set if in refrigerator for 3 hours
2 Set the oven to 350 F, and have the rack set to the lowest setting
3 Roll out the chilled dough to fit a 9" (about 12 inches) pie pan, and drape it in the pan using your fingers to press it in. Crimp or flute the edges. Brush the
edges with egg wash. Place back in refrigerator (or freezer) for 20 minutes. Set parchment or foil in the piecrust and using pie weights or dried beans , blind
bake crust 15 minutes. Carefully remove the paper/foil with the weights in it and set aside.
4 Carefully place the pecans in the warm crust then set the crust aside. In a large bowl, whisk the melted butter, brown sugar and flour until thick. Whisk in the
rest of the ingredients until combined. Pour evenly over the pecans.
5 Bake for 20 minutes, then place a shield over the crust (a strip of foil works). Then bake another 20-30 minutes, If the pecans start to brown too quickly, you
can tent foil over the whole pie for the rest of the baking time,
6 Once pulled out of oven and cleared of shields, sprinkle salt over the top. Let cool completely to set the filling.
7 Serve with home-made whipped cream (A touch of bourbon make a fancy variant)
Piedough of choice
egg wash
FILLING
2 and 1/2 cups (250g) shelled pecans (pecan halves)
5 Tablespoons (72g) unsalted butter, melted and slightly cooled
1/2 cup (100g) packed light or dark brown sugar
1 Tablespoon (8g) all-purpose flour*
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup (240ml) pure maple syrup*
sea salt for sprinkling
optional: Homemade Whipped Cream for topping
1 Make pie crust of your choice (I did half lard, half butter) and set if in refrigerator for 3 hours
2 Set the oven to 350 F, and have the rack set to the lowest setting
3 Roll out the chilled dough to fit a 9" (about 12 inches) pie pan, and drape it in the pan using your fingers to press it in. Crimp or flute the edges. Brush the
edges with egg wash. Place back in refrigerator (or freezer) for 20 minutes. Set parchment or foil in the piecrust and using pie weights or dried beans , blind
bake crust 15 minutes. Carefully remove the paper/foil with the weights in it and set aside.
4 Carefully place the pecans in the warm crust then set the crust aside. In a large bowl, whisk the melted butter, brown sugar and flour until thick. Whisk in the
rest of the ingredients until combined. Pour evenly over the pecans.
5 Bake for 20 minutes, then place a shield over the crust (a strip of foil works). Then bake another 20-30 minutes, If the pecans start to brown too quickly, you
can tent foil over the whole pie for the rest of the baking time,
6 Once pulled out of oven and cleared of shields, sprinkle salt over the top. Let cool completely to set the filling.
7 Serve with home-made whipped cream (A touch of bourbon make a fancy variant)
Category All / All
Species Unspecified / Any
Gender Any
Size 1279 x 1280px
Comments