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Y'all have heard of Southern pecan pie, right? Well, this northern version relies on maple syrup (rather than corn syrup) for its sweetness, giving it a distinctly New England flavor. Ayuh!
1 cup (4 ounces) King Arthur Pie & Pastry Blend or King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
1 tablespoon sugar
1/4 cup (1/2 stick, 2 ounces) chilled unsalted butter
2 tablespoons chilled (3/4 ounce) vegetable shortening
2 to 3 tablespoons ice water
4 large eggs
1/2 cup (3 1/4 ounces) brown sugar
1/2 teaspoon salt
1 1/2 cups (grade B (cooking) maple syrup
1/4 cup (1/2 stick, 2 ounces) unsalted butter, melted
1/4 teaspoon maple flavor
1 1/2 cups (5 5/8 ounces) pecan halves or chopped pecans*
*We often use chopped walnuts in place of the pecans.
Crust: In a medium-sized mixing bowl, whisk together the pastry blend, salt and sugar. Using a pastry blender, pastry fork, your fingers or a mixer, cut in the butter and shortening, leaving pea-sized crumbs. Sprinkle the crumbs with enough ice water to make them cohesive, squeeze them into a ball, wrap with plastic wrap, and chill at least 1 hour.
Roll the pastry into a 12-inch circle, and place it in a 9-inch pie plate. Crimp the edges, and chill the crust while you're preparing the filling.
Filling: In a medium-sized mixing bowl, whisk together the eggs, sugar, salt, maple syrup, melted butter and maple flavor. Stir in the nuts and pour the filling into the prepared crust.
Baking: Bake the pie on the bottom rack of a preheated 400°F oven for 15 minutes. Lower the oven temperature to 350°F and bake for an additional 25 to 35 minutes, or until the center is set. Yield: 10 to 12 servings.