Maple Pecan Pie
Author: April Ozbilgin
Recipe type: Dessert
Cuisine: American
Serves: 8
- For the Dough:
- 1½ Cups All Purpose Flour
- ½ teaspoon Salt
- 10 Tablespoons Unsalted Butter
- 6 Tablespoons Ice Water
- For the Maple Pecan Filling:
- 1 Cup Maple Syrup
- 3 Eggs
- 1 Cup Light Brown Sugar
- 1 Teaspoon Vanilla
- 2 Tablespoons Butter, Melted
- 2 Cups Pecans
- Cut the butter into tiny cubes and place in the freezer to chill.
- Mix the flour and salt in a large mixing bowl.
- Add the butter and use a pastry cutter or fork to cut the butter into the flour.
- Once it resembles small peas, start adding the ice water 1 tablespoon at a time until the dough sticks together.
- Form the dough into a disk, wrap in parchment or wax paper and place in the refrigerator for 30 minutes.
- While the dough is chilling, prepare the maple pecan filling.
- Melt the butter and let cool.
- Once cool, combine the butter, maple syrup, eggs, light brown sugar and vanilla. Whisk until well blended. Add in the pecans.
- Remove the pie dough from the refrigerator.
- Pre-heat oven to 350 then spray pie pan with baking spray.
- Roll dough into a 11-12 inch circle.
- Carefully lift dough and place over pie plate.
- Use a fork to dock the pie crust bottom.
- Cut away any excess dough and crimp the edges of the pie.
- Pour the pecan mixture into the pan and bake for 1 hour to 1 hour 15 minutes.
- If the edges start to get too brown, cover them with aluminum foil.
- Let cool for at least 1 hour to allow the pie to set.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2015/12/maple-pecan-pie.html
3.5.3208