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Maple Pecan Pie

Yield: One 9-inch pie pan

Degree of difficulty: Easy

Prep Time: 1 hour 45 minutes

Bake Time: 1 hour 55 minutes

Ingredients

Pie Crust

3 cups (420g) Cup4Cup Multipurpose Flour

2 tablespoons (25g) granulated sugar

1 teaspoon (2.5g) kosher salt

1 cup (225g) butter, cubed and cold

1 large egg

½ cup (127g) cold buttermilk

3 tablespoons (45g) water

 

Pie Filling

½ cup (110g) dark brown sugar, packed

1 cup (310g) grade A amber maple syrup

2 tablespoons (35g) molasses

1 ½ teaspoons (4.5g) kosher salt

½ cup (4 ounces) heavy cream, at room temperature

6 large egg yolks, at room temperature

5 tablespoons (70g) unsalted butter, melted

1 tablespoon (13g) bourbon

2 cups (230g) pecan halves

Honey, for brushing on the filling (optional)

Instructions

Pie Crust

  1. Place all dry ingredients into a food processor and pulse to evenly distribute
  2. Add cold, cubed butter to the flour mixture and pulse until the mixture resembles coarse meal and the pieces of
  3. butter are the size of peas. Place mixture into large bowl and set aside.
  4. Combine egg, water, and buttermilk together in a small bowl.
  5. Create a well in the flour mixture, gradually whisk in the egg mixture with a fork.
  6. Mix the dough until it forms a ball. Cut the ball in half and shape the dough into two 1-inch-thick disks.
  7. Wrap the dough in plastic wrap and rest in the refrigerator for 30 minutes and up to overnight.
  8. Crust can be made ahead of time and stored in the freezer.

Baking

  1. Set a rack in the center of the oven and preheat to 325°F.
  2. Remove one disk of pie dough from the refrigerator 15 minutes before rolling. Reserve the second disk of pie dough for another use. Use Cup4Cup Multipurpose Flour to lightly dust your work surface. Roll disk into a 12-inch circle, about 1/8-inch thick, lifting the dough often to prevent it from sticking. For reference, 1/8-inch is about the same thickness as two pennies stacked together.
  3. Fit the rolled-out pie dough into a metal 9-inch pie tin that is 1 ½-inches deep. Be sure to use a pie tin that is made from thick, sturdy metal with a flat rim for the best baking.
  4. Trim the dough so that it is flush with the edge of the pie dish or you may trim the dough so that it overhangs the pie dish by about an inch. Roll the edges of the dough underneath itself to form a rounded edge. The edge of the dough should remain on top of the flat surface of the pie dish. Use your fingers to form a fluted edge or crimp it with a fork, if you prefer.
  5. Refrigerate the pie shell for 10 minutes so that the butter re-solidifies.
  6. Place the chilled pie shell on a parchment lined baking sheet. Line the pie shell with a 16-inch round of parchment paper. Fill the shell with the dried beans, gently pushing the beans into the corners of the shell and filling the shell completely.
  7. Bake the pie shell for 35 minutes and until the crust edge is deep golden brown but the bottom is still light in color. Remove the pie shell from the oven and remove the beans and parchment round. Return the pie shell to the oven and bake for an additional 10 minutes until the bottom of the pie shell is golden brown. Cool the pie shell to room temperature.

Filling

  1. Reduce the oven temperature to 300°F. Place the pecan halves on a parchment lined baking tray. Bake on the center rack for 28 – 30 minutes until the nuts are deep golden brown but not burnt. Remove from the oven and cool to room temperature. Set aside 1 cup of the best-looking pecan halves. Roughly chop the remaining halves and set aside. Reduce the oven temperature to 275°F.
  2. In a mixing bowl, whisk together brown sugar, maple syrup, molasses, and salt. Whisk in the cream and then the egg yolks. Whisk in the melted butter (still warm) and bourbon until thoroughly combined. Strain the filling through a fine mesh sieve set over a mixing bowl.
  3. Add the toasted pecan pieces to the blind-baked shell in an even layer. Place the pecan halves on top. Pour the filling over the pecan shells. The shells may float. Place the pie onto a parchment lined baking sheet.
  4. Bake on the center rack of a preheated 275°F for an hour – 1 hour and 10 minutes and until the filling is set. Filling will be puffed up along the edges and it will still be slightly wobbly in the center when gently shaken.
  5. Remove pie from oven and cool for 10 minutes at room temperature. Carefully brush the top of the filling with honey to ensure a shiny top once the pie is fully cooled, if desired. Continue to cool at room temperature for 2 hours. Cover and refrigerate overnight.
  6. Pie is easier to cut and it is best served when the filling is completely cooled and set up. Serve chilled or at room temperature. To store, cover and refrigerate for 2 -3 days.