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:



http://astore.amazon.com/rosscoubak-20/detail/0307720489

 

 



Enjoy!



 

Spinach Gruyere and Parmesan Stuffed Mushrooms

Stuffed Mushrooms ~ the perfect appetizer ~lot's of flavor and goodness in a few delicious bites!!  These are made with the large stuffing type mushrooms and are packed with a mixture of toasty fresh Italian bread crumbs; sautéed mushroom stem pieces, shallot, garlic and spinach; and Gruyere and Parmesan cheeses. 

 

Ingredients:

20 large white mushrooms, about 1 lb

2 Tbsps melted butter for dipping mushrooms

2 Tbsps butter for sauté

1 small shallot, finely chopped

1 garlic clove, minced

8 oz frozen spinach, defrosted and completely drained

2/3 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan cheese, plus more for sprinkling over the top.

1 cup Italian bread, bread crumbs see below

2 Tbsps olive oil

1/2 tsp salt

1/4 tsp black pepper

 

Directions:

For bread crumbs, preheat oven to 400 degrees.  Tear bread into pieces and put in food processor fitted with a metal blade, process until you get coarse crumbs.  Transfer to a bowl and toss with the olive oil, salt and pepper.  Spread in a baking pan and bake in middle of the oven until golden, about 6-8 mins.  Transfer to a bowl.

Prepare mushrooms:  Rinse and dry mushrooms and remove stems.  Dip each mushroom cap in the melted butter and place on a  large baking sheet.   Finely chop the stems, utilizing a total of 1/2 cup of them, set aside.  Melt butter in a heavy skillet pan, add the shallot and mushroom stems and sauté until soft about 3 mins.  Stir in the garlic and cook and additional 30 seconds.  Stir in the spinach and cook until heated through.  Add and stir in the breadcrumbs.  Remove from heat and stir in the cheeses.  Season with salt and pepper to taste. 

Stuff those mushrooms:  Mound filling in mushroom caps, pressing gently.  Sprinkle additional parmesan cheese over, and drizzle with any remaining melted butter, if desired.  Bake the mushrooms for about 20-25 mins until cheese is melted. 

 



Enjoy every yummy bite!