Sunday, December 5, 2010
Maple Pecan Pie + Pie Crust
This would be perfect for a Christmas pie!
Closet Cooking where I got the recipe for the pie and the pie crust.
Pie Crust Ingredients
1 1/4 cups flour
1/2 tsp salt
1/2 tsp sugar
8 Tbsp chilled butter, cut into cubes
4-5 Tbsp cold water
1. In the bowl of a food processor, mix together the flour, salt and sugar. Add the butter and pulse 8-10 times, or until the mixture forms rough crumbs. Add a tablespoon of water at a time until the dough comes together and forms a ball of sorts.
2. Take the dough out of the bowl and flatten into a disc. Wrap the disc in plastic wrap and refrigerate for at least an hour.
3. When ready, Roll out the pie dough on a lightly floured surface to about a 12 inch circle with 1/8 inch thickness. Transfer the dough to a pie pan (I find folding it helps to move it). Keep cold until needed.
1 1/2 cups pecans
1 cup brown sugar
2/3 cup maple syrup
1 Tbsp bourbon (optional)
1/4 cup butter
3 eggs, lightly beaten
1/4 cup heavy cream
1 tsp vanilla extract
1 tsp salt
1. Preheat the oven to 350 degrees. Place pecans on a cookie sheet and toast them in the oven for about 8-12 minutes.
2. Heat the sugar, syrup, bourbon and butter in a saucepan until the mixture boils, then remove from heat and let cool. In a separate bowl, beat the eggs, heavy cream, vanilla and salt together. When the syrup mixture is cool enough to not scramble the eggs, beat in the egg mixture.
3. Spread the toasted pecans on the bottom of the pie crust. Pour over the syrup mixture and wait a few seconds for all of the pecans to rise to the top (it's magical). Bake in a preheated 350 degree oven until a toothpick inserted into the center comes out clean, about 40-50 minutes.
Notes: the crust does not need to be prebaked. I put the pecans in the bottom of the crust pretty early but kept the crust refrigerated until I poured the liquid into it. Just be sure to keep it cool before baking so it can become the flaky, buttery crust it needs to become.