Maple Pecan Pie Recipe: How to Make Maple Pecan Pie

• 1¼ cups all-purpose flour
• 2 teaspoons kosher salt, divided
• 1 tablespoon granulated sugar
• ½ cup (1 stick) unsalted butter, chilled and cut into small pieces
• 3 tablespoons ice water
• 1 tablespoon white vinegar or apple cider vinegar
• 1 cup light brown sugar or dark brown sugar
• ½ cup pure maple syrup
• 6 melted tablespoons unsalted butter
• 4 large eggs
• 1½ teaspoons vanilla extract
• 1 cup chopped pecan pieces
• 1 cup whole pecan halves

1. 1

   Combine the flour, 1 teaspoon salt, and granulated sugar in a large bowl. Add the cold butter, and work it between your fingers until there are no large pieces left (dough should just hold together when pressed in a handful).

2. 2

   Turn the dough out onto a clean work surface, and add the ice water and vinegar. Comb through the dough with your fingers until well-combined, then begin to knead the dough. Only do this a few minutes; dough will not look smooth or stretchy. Form into a shaggy disc, about 1-inch thick. Wrap pie dough in plastic wrap, and refrigerate for at least two hours.

3. 3

   Preheat oven to 375 degrees Fahrenheit. Remove the disc of dough from the refrigerator and roll out to fit a 9-inch pie plate or pie pan. Crimp the edges and fit the dough into the bottom of the dish, and blind bake until beginning to turn golden brown, 10–15 minutes. Allow to cool.

4. 4

   In a large saucepan over medium heat, combine the sugar, maple syrup, and melted butter. Bring to a boil, stirring constantly with a spatula. Remove from heat and let cool to room temperature.

5. 5

   Meanwhile, whisk the eggs in a large bowl.

6. 6

   When the sugar-syrup mixture is cool, slowly drizzle into the eggs, whisking to combine. Stir in vanilla extract and 1 teaspoon salt.

7. 7

   Depending on your preference, you can either mix the chopped pecan pieces directly into the syrup filling, or spread them into the base of the blind-baked crust, and then arrange the pecan halves on top into the pattern of your choosing. Very slowly, pour the syrup mixture evenly over the nuts, filling until just shy of the crust’s edges.

8. 8

   Set the pie dish on a baking sheet and bake until just set and slightly wobbly, 50 minutes. Let cool completely on a wire rack before slicing, as the filling will continue to set after you remove it from the oven.

9. 9

   Serve with whipped cream or vanilla ice cream.

Note: The total time does not include 2 hours of inactive time.

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