Thursday, October 25, 2012

Maple Pecan Pie

Pecan pie is officially one of my favorites.  It all started…last week when I bought a mini pecan pie from the grocery store.  It was only 6 inches and hubby and I downed it in one sitting lol.  THEN…I saw a recipe in Food Network Magazine (the Thanksgiving issue is phenomenal by the way).  It was Ina’s recipe for maple pecan pie and I knew right then and there that I would be making one for myself.


I slightly adjusted Ina’s recipe by omitting honey, replacing that with brown sugar, adding more vanilla in place of Bourbon (just because I didn’t have any), and I didn’t use her crust recipe.  Even after reading the recipe, I didn’t realize how easy it was to make a pecan pie.  After the crust, you literally just mix all of the filling ingredients together and pour it in.  That’s it.  I’m not joking! 

The pie was simply delicious and crust was buttery and flaky.  I wanted to keep eating more and more.  Note: you may want to curb your sweet-tooth before making this pie because you have to allow it to cool and trust me, you won’t want to.

Maple Pecan Pie

Crust Ingredients:
5 tbsp very cold unsalted butter
5 tbsp very cold butter-flavored shortening
½ tsp salt
1 1/3 c all-purpose flour
2 tbsp sugar
3-4 tbsp very cold water

Filling Ingredients:
½ c light corn syrup
½ c maple syrup
¼ c brown sugar
4 tbsp unsalted butter, melted
3 extra-large eggs, lightly beaten
1 ½ tsp vanilla extract
½ tsp grated orange zest
½ tsp kosher salt
2c whole pecan halves

Combine salt, flour, and sugar in a food processor bowl.  Pulse a few times to combine.  Cut butter and shortening into small pieces and add to bowl.  Pulse 4-5 times or until small crumbs start to form.  Slowly pour water, 1 tbsp at a time, down food processor chute while pulsing.  Repeat until dough starts to come together.

Preheat oven to 350.

Empty dough out onto floured surface and form into a small round disk.  Place in a zip-top bag and refrigerate for 30-60 mins.  Remove dough from bag and lightly flour both sides.  Roll dough out into a 10” circle and carefully move to pie pan. 

Using your fingers, create the desired pie edge.  To make the filling, whisk together all ingredients except pecans.  Once well mixed, add pecans and stir to combine.  Pour filling into piecrust.  Place pie pan on a baking sheet and place in the oven.  Cook at 350 for 45 mins or until center of pie is set.  Allow pie to cook completely before serving.

Piecrust takes no time once you get the exact measurements down - especially when using a food processor.  Therefore, it’s best to make multiple crusts and freeze them until ready to use.  My piecrust uses a combination of butter and shortening.  Butter makes it light and flaky.  Shortening holds the pie together (and makes for great fluting!). 

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