Pecan Pie

Maple Pecan Pie 

Pie Crust

1 1/2 cups flour  - 1/2 teaspoon salt - 1 stick of butter cold  - 4-5 Tablespoons ice water

Butter pie pan. Mix flour and salt. Cut in butter. Add ice water to form dough. Roll out on floured surface. Place in pie pan. 

I roll my crust thin so this recipe makes 2 pie crust's. Also I normally use more ice water than what it calls for.

FILLING

5 Stars4 Stars3 Stars2 Stars1 SFilling

• 2 and 1/2 cups (250g) shelled pecans (pecan halves)
• 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
• 1/2 cup (100g) packed light or dark brown sugar
• 1 Tablespoon (8g) all-purpose flour*
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup (240ml) pure maple syrup
• Whip cream when serving.

Instructions

1. The filling: Carefully spread pecans evenly inside pie crust. Set aside. Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.
2. Bake the pie for 40-50 minutes, or until the top is lightly browned. Place on a wire rack to cool completely. The pie filling will set as it cools.
3. Don’t forget you can use maple syrup in place of corn syrup with all recipes. And thanks to our Children Jodi and Andrew we will never run out. They make it every year. Of course all glory to God for providing the tree’s.