Pulse the butter, all-purpose flour, sugar, and salt in a food processor until the butter is in small pieces.
Add the cold water and pulse quickly for about 10 seconds to bring it together. Overworking the dough develops gluten and makes the crust shrink.
Quickly take out the dough, shape it into a round, wrap it in plastic, and refrigerate for at least 1 hour to rest.
Dust the top of the rested dough and the work surface with flour.
Roll the dough out 4mm thick with a rolling pin.
Lift the dough with the rolling pin and drape it over the pie pan.
Trim the edge with scissors, leaving some overhang, then tuck it under slightly for a neat finish.
Crimp the edge into a wavy pattern.
Dock the base with a fork (prick it all over).
Line the dough with parchment paper, fill with pie weights, and bake in an oven preheated to 170°C for 15 minutes.
Remove the pie weights, brush the inside with egg yolk, and bake at 170°C for another 13 minutes.
Let the crust cool completely in the pan.
Toast the pecans in an oven preheated to 170°C for 4–5 minutes and let cool.
In a bowl, mix the melted butter, eggs, heavy cream, maple syrup, corn syrup, muscovado sugar, salt, and cinnamon to make the maple filling.
Chop half of the toasted pecans with a knife and keep the other half whole.
Scatter the chopped pecans over the pre-baked crust.
Pour in the maple filling.
Arrange the remaining whole pecans on top and bake in an oven preheated to 165°C for 30 minutes.
Let the finished pie cool in the pan for 10 minutes, then remove the pan and let it cool completely on a plate or cooling rack.
Tips
It’s great with a hot cup of coffee, or serve it with vanilla ice cream for an extra-sweet treat.
If you like, use half walnuts and half pecans.
It keeps at room temperature for up to 3 days.
Pie crust loses its crispness over time, so eat it as soon as you can.
Maple Pecan Pie
Equipment: oven, food processor, kitchen scale, mixing bowl
Ingredients (1 batch)
- unsalted butter 100g
- all-purpose flour 165g
- sugar 20g
- salt 2g
- water 30g, cold
- egg yolk 10g, for brushing the crust
- unsalted butter 30g
- egg 110g
- heavy cream 80g
- maple syrup 100g
- corn syrup 60g
- muscovado sugar 60g, light
- salt 1g
- ground cinnamon 1g
- pecans 200g
Instructions
1. Pulse the butter, all-purpose flour, sugar, and salt in a food processor until the butter is in small pieces.
2. Add the cold water and pulse quickly for about 10 seconds to bring it together. Overworking the dough develops gluten and makes the crust shrink.
3. Quickly take out the dough, shape it into a round, wrap it in plastic, and refrigerate for at least 1 hour to rest.
4. Dust the top of the rested dough and the work surface with flour.
5. Roll the dough out 4mm thick with a rolling pin.
6. Lift the dough with the rolling pin and drape it over the pie pan.
7. Trim the edge with scissors, leaving some overhang, then tuck it under slightly for a neat finish.
8. Crimp the edge into a wavy pattern.
9. Dock the base with a fork (prick it all over).
10. Line the dough with parchment paper, fill with pie weights, and bake in an oven preheated to 170°C for 15 minutes.
11. Remove the pie weights, brush the inside with egg yolk, and bake at 170°C for another 13 minutes.
12. Let the crust cool completely in the pan.
13. Toast the pecans in an oven preheated to 170°C for 4–5 minutes and let cool.
14. In a bowl, mix the melted butter, eggs, heavy cream, maple syrup, corn syrup, muscovado sugar, salt, and cinnamon to make the maple filling.
15. Chop half of the toasted pecans with a knife and keep the other half whole.
16. Scatter the chopped pecans over the pre-baked crust.
17. Pour in the maple filling.
18. Arrange the remaining whole pecans on top and bake in an oven preheated to 165°C for 30 minutes.
19. Let the finished pie cool in the pan for 10 minutes, then remove the pan and let it cool completely on a plate or cooling rack.
https://hong-recipe.pages.dev/en/recipes/maple-pecan-pie/
Hong's Recipe