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Wednesday, January 22, 2014

Maple Pecan Pie

This is a very rich and decadent pie ~ worthy of a special occasion. It's good with some fresh whipped cream too. 

 
Crust
1/4 cup old fashioned rolled oats
1 Tbsp sugar
1 1/4 cups flour
1/2 tsp salt
8 Tbsps (1 stick) cold unsalted butter, cut into pieces
3 Tbsps ice cold water
1 large egg yolk
Filling
1 1/2 cups chopped unsalted pecans
3 large eggs
 1 cup Grade B maple syrup
4 Tbsps unsalted butter
1/2 cup sugar
1/4 tsp salt
For the crust:  combine oats and sugar in a food processor with a metal blade.  Process for 2 mins, until oats are a fine powder.  Add the flour and salt and pulse to combine.  Add the butter and pulse about 5 times until mixture resembles coarse crumbs.  In a small bowl, stir together the ice water and egg yolk.  Add the egg mixture to the food processor and pulse until the crumbs begin to climb the side of the bowl and start sticking together when pressed.  Press dough together into a disk and wrap in plastic wrap, refrigerate for about 1 hour.  After chilling roll out dough on a lightly floured surface to about 11" circle.  Line a 9"pie pan with the dough and crimp edges under.  Preheat the oven to 350 degrees.  Refrigerate crust while oven is preheating.  When oven is ready, line the crust with aluminum foil, covering the entire crust and sides.  Fill with dried beans and bake for 15 mins.  Rotate the crust and bake another 10 mins, then remove foil and beans and bake for another 5 minutes, or until the bottom looks dry and the shell is very pale golden.  Remove from the oven and let cool.
For the filling:   Spread the pecans out on a baking sheet and toast them in the oven for 8 mins or until they are fragrant.  Remove from oven and let cool.  In a medium bowl, whisk together the eggs and maple syrup.  Set a large heatproof bowl over a pot of simmering water, melt the butter in bowl.  Add the sugar and salt and stir to combine.  Add the egg mixture and stir gently until the syrup is just hot to the touch.  Remove the bowl from the pan and stir in the pecans.  Pour the filling into the pie shell.  Bake for 15 mins, then rotate the dish and bake for 20 more minutes, or until the filling is set in the middle.  If edges are browning too fast, cover with aluminum foil.  Let cool completely before cutting and serving. 
Adapted from One Girl Cookies
 


 
This delicious recipe was adapted from this wonderful book, available here:

 
 

Enjoy!

 

2 comments:

  1. Thanks for checking out my facebook post. I appreciate it and the "likes" remind me that people are following me. This pie looks so good. The oatmeal in the crust sounds fascinating. Is the crust flaky?

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    Replies
    1. Thanks so much for the comment, love your page! Yes the oatmeal adds a little texture, crispness and taste and its nice and flaky :)

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