Maple pecan pie

By Mary Berg
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YIELDS
1 23 CENTIMETER PIE
TOTAL TIME

Ingredients

Pastry:

  • 1 cup (120 grams) flour
  • 1/2 teaspoon (3 grams) salt
  • 1/2 cup (115 grams) unsalted butter, cold, cubed
  • 1/4 cup (60 milliliters) ice water

Filling:

  • 1-1/2 cups (300 grams) brown sugar
  • 2/3 cup (200 milliliters) golden corn syrup
  • 1/2 cup (170 milliliters) maple syrup
  • 4 eggs
  • 1/2 cup (115 grams) unsalted butter, melted
  • 1 tablespoon (15 milliliters) white vinegar
  • 2 teaspoons (10 milliliters) vanilla extract
  • 1/2 teaspoon (3 grams) kosher salt
  • 2 cups (250 grams) pecans

Directions

Pastry:

  1. Combine flour and salt in a large bowl.
  2. Cut in butter using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
  3. Add water and stir gently until a shaggy dough forms. Turn dough out onto counter and knead just to bring it together. 
  4. Wrap dough in plastic wrap and press into a 2.5 centimeter thick disk.  Refrigerate for 45 minutes.
  5. Remove dough from fridge and roll into a 30-centimeter round on a lightly floured work surface.  Transfer to a 23 centimeter pie plate. Trim and crimp edges. Refrigerate for 25 minutes.
  6. Heat oven to 350°F (175°C).

Filling:

  1. In a large bowl whisk together all filling ingredients except the pecans.
  2. Scatter pecans into pie shell and pour filling over.  Place onto a rimmed baking sheet. Bake until crust is golden and filling is set, about 50 to 60 minutes. Cool completely.

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