Thursday, November 25, 2010

Maple Pecan Pie

Since it is Thanksgiving, I thought a post about pie would be appropriate.  I helped my friend Ali make a delicious Maple Pecan Pie for her family's Thanksgiving meal.  She found the recipe, which was originally published in Good Housekeeping, on the Delish web site's recipe finder.  This recipe appealed to me because it takes a traditional pecan pie, and adds maple syrup and dark rum- yum!  I won't reprint the whole recipe, so check out the site for the full version.  We doubled the recipe to make two pies, but the original recipe is listed below.

In making this pie, we found that the crust recipe was very time consuming.  There was so many chilling steps, that it just took forever.  You can refrigerate it for 24 hours, so if you do follow this crust recipe, I would do it the night before.

Pastry Dough for Pie Crust:
  • 1 1/4 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 4 tablespoon(s) cold butter or margarine, cut into pieces
  • 3 tablespoon(s) vegetable shortening
  • 3 tablespoon(s) (or more if needed) ice water
Maple-Pecan Filling:
  • 1/2 cup(s) (packed) brown sugar
  • 1/2 cup(s) maple syrup
  • 1/4 cup(s) dark corn syrup
  • 3 tablespoon(s) butter or margarine, melted
  • 1 tablespoon(s) dark Jamaican rum
  • 1 teaspoon(s) vanilla extract
  • 3 large eggs
  • 1 1/2 cup(s) pecans, coarsely chopped

Ali starting the crust.

Cutting the shortening and butter into the dry ingredients.  I usually speed this up with a pastry cutter.

Adding ice water to the dry ingredients and shortening.

Wrapping the dough in plastic wrap to be chilled for 30 mins.
After spreading the dough in a pie plate, cover with tin foil and weigh it down- we used rice, which may not have been heavy enough because it puffed up a lot when we baked it.
After mixing the filling ingredients, pour into pie shells, and cover the crust with foil to avoid burning.

Finished Maple Pecan Pies

1 comment:

  1. Thanks friend! The first time in a blog. I feel very special. It was excellent reading!


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