New This Month

Maple Pecan Pie

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

  • Prep:
  • Total Time:
  • Servings: 12

Photography: John Kernick

Source: Martha Stewart Living, November 2014

Ingredients

Dough

  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 3 tablespoons ice water

Filling

  • 1 stick unsalted butter
  • 1 1/2 cups packed dark-brown sugar
  • 1 cup maple syrup, preferably grade A
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coarse salt
  • 1 1/2 cups toasted pecan halves

Directions

  1. Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.

  2. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.

  3. Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.

  4. Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.

Cook's Notes

This pie may be made up to one day ahead and stored, covered, at room temperature.

Reviews Add a comment