Maple Pecan Pie

I happen to love pecans and make a lot of desserts that feature them.  However up until recently, I never had made a true pecan pie.  This one really fit the bill because it wasn't too sweet and didn't taste artificial like all of those other store-bought pies.  I opted to use my favourite pie crust recipe to get that perfect flaky crust.  I love that this pecan pie features maple syrup because here in Quebec, we have such an abundance of it, especially around this time of the year.  The maple syrup replaces the corn syrup in most recipes, which is a good thing because it's a lot more natural and it has a more complex flavour profile.  I love eating this pie warm with a big glass of milk.  Yum!

Single pie crust unbaked.

Single pie crust after being blind baked.

Nuts are placed in the pie shell.

Then the syrup mixture is poured over the nuts.

The pie does need to be cooled after it has baked.

Absolutely delicious!

Maple Pecan Pie

Serves 8

Ingredients

Pie Crust

1/14 cups unbleached all-purpose flour (6 1/4 ounces)

1/2 teaspoon table salt

1 tablespoon sugar

6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices

1/4 cup chilled solid vegetable shortening, cut into 2 pieces

2 tablespoons vodka, cold

2 tablespoons cold water

Filling

4 tablespoons unsalted butter, cut into 1-inch pieces

1/2 cup granulated sugar

1/4 teaspoon table salt

3 large eggs

1 cup maple syrup, pure preferably Grade B or Grade A dark amber

1 1/2 cups whole pecans (6 ounces), toasted and chopped into small pieces

Pie Crust

Process 3/4 flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).  Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade.  Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.  Empty mixture into medium bowl.

Sprinkle vodka and water over mixture.  With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.  Flatten dough into 4-inch disk.  Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees.  Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick.  Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.  Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.  Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

Trim overhand to 1/2 inch beyond lip of pie plate.  Fold overhang under itself; folded edge should be flush with edge of pie plate.  Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate.  Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies.  Bake for 15 minutes.  Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Removing from oven, and set aside while preparing the filling.

Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.

FillingMelt butter in medium heatproof bowl set in skillet of water maintained at just below simmer.  Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed.  Beat in eggs, then maple syrup.  Return bowl to hot water; stir until mixture is shiny and warm to the tough, about 130 degrees.  Remove from heat.  

Add pecans to warm pie shell and pour mixture over nuts.  Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes.  Transfer pie to rack; let cool completely, at least 4 hours.  Serve pie at room temperature or warm (can be reheated for 20 minutes in a 250 degree oven), with lightly sweetened whipped cream or vanilla ice cream.

Source: adapted from Cook's Illustrated