Maple Pecan Pie

There is nothing more satisfying than a big slice of pie.  This Maple Pecan Pie is no exception.  From the buttery, flaky pie crust to the sweet maple pecan filling, this pie satisfies on all levels.  I made this pie for our Thanksgiving dinner at my sister’s house and I was really pleased with the results.  This recipe is easy to make.  You can follow my recipe and the pictures below to make your own flaky crust or if you don’t have the time, you could always use a pre-made pie crust.  Personally, I would go with the homemade version because it is so much easier than you think to prepare.

There is nothing like a hot cup of coffee with a slice of pie.

The key to flaky pie crust is making sure your butter and water are super cold.  So cut your butter into small pieces and place in the freezer to chill while you assemble your other ingredients.  

Add the cold butter to the flour and salt and cut it in until it resembles pea-sized pieces.  Then slowly add in the ice water until a soft ball forms.

Shape the dough into a disk, wrap in parchment paper or wax paper and chill for 30 minutes.

Roll the dough out into a 11-12 inch circle and place in the pie pan.

Dock the pie crust with a fork.  Trim away the excess dough and crimp the edges.  Fill with the maple pecan filling then bake at 350 degrees for one hour to one hour fifteen-minutes.  Let the pie cool for at least one hour then enjoy!

5.0 from 1 reviews

Maple Pecan Pie

 

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Pecan Pie

Author: April Ozbilgin

Recipe type: Dessert

Cuisine: American

Serves: 8

Ingredients

• 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

Instructions

1. Cut the butter into tiny cubes and place in the freezer to chill.
2. Mix the flour and salt in a large mixing bowl.
3. Add the butter and use a pastry cutter or fork to cut the butter into the flour.
4. Once it resembles small peas, start adding the ice water 1 tablespoon at a time until the dough sticks together.
5. Form the dough into a disk, wrap in parchment or wax paper and place in the refrigerator for 30 minutes.
6. While the dough is chilling, prepare the maple pecan filling.
7. Melt the butter and let cool.
8. Once cool, combine the butter, maple syrup, eggs, light brown sugar and vanilla. Whisk until well blended. Add in the pecans.
9. Remove the pie dough from the refrigerator.
10. Pre-heat oven to 350 then spray pie pan with baking spray.
11. Roll dough into a 11-12 inch circle.
12. Carefully lift dough and place over pie plate.
13. Use a fork to dock the pie crust bottom.
14. Cut away any excess dough and crimp the edges of the pie.
15. Pour the pecan mixture into the pan and bake for 1 hour to 1 hour 15 minutes.
16. If the edges start to get too brown, cover them with aluminum foil.
17. Let cool for at least 1 hour to allow the pie to set.

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