Maple pecan pie

Yield: 8 servings

Measure Ingredient
1 cup Wheat Pastry Flour
½ cup Unsalted butter, cut up
¼ teaspoon Salt
¼ cup Ground Pecans
3 tablespoons Ice Water
1 cup Maple Syrup
1 cup Sugar
4 larges Eggs, lightly beaten
3 tablespoons Unsalted Butter, melted
1 tablespoon Vanilla
1 tablespoon Lemon Juice
½ teaspoon Lemon Zest
¼ teaspoon Salt
1 cup Pecans, halved



Crust: In a large bowl blend the flour, butter, salt and pecans until the mixture resembles meal. add 2 Tb of the water, toss the mixture until the water is incorporated, adding more water to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper for 1 hour. Roll our the dough ⅛" thick on a lightly floured surface, fit it into a 9" glass pie plate, and crimp the edge. Chill the shell while making the filling.

Filling: Preheat the oven to 450ø. In a large bowl whisk together the syrup, sugar, eggs, butter, vanilla, lemon juice, zest and the salt.

Add the pecan halves. Pour the filling into the shell and bake the pie in the middle of the oven for 10 minutes. Reduce the temperature to 350ø and bake the pie for 35 minutes, or until the filling is just set.

Source: Gourmet Magazine, October 1993

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