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Maple Bourbon Pecan Pie

  • yield: Makes 1 nine-inch pie

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Ingredients

  • All-purpose flour, for dusting
  • Pâte Brisée (Pie Dough) Pate Brisee
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 4 large whole eggs
  • 1 cup plus 2 tablespoons dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon, or dark rum
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (5 1/4 ounces) pecan halves
  • 2 large egg yolks
  • 2 tablespoons heavy cream
  • Whipped cream, (optional)

Directions

  1. Step 1

    On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes

  2. Step 2

    Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.

  3. Step 3

    Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.

  4. Step 4

    Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Source
Martha Stewart Living, November 1999

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Reviews (7)

  • 28 Nov, 2013

    I am a pastry chef and the measurements of this recipe are off. When I mixed the filling it seemed too lose with too little pecans. I baked it anyway, trusting Martha, and it never set. Needless to say, something is off. Her pate brisee is great but her filling measurements are wrong.

  • 25 Nov, 2010

    This is the most delicious pecan pie I've ever tasted. The first year I was in charge of the pecan pies, I made both this one and "Pecan Pie with Mrs. Kostyra" to see which recipe I liked better. Everyone at our large family Thanksgiving dinner preferred the Maple Bourbon one. One word of caution: The first time I made this, it came out perfect, but the second time I had a hard time getting the filling to "set." I think it is because I used a less viscous maple syrup the second year.

  • 16 Nov, 2010

    eball14 - i make this every year for thanksgiving, and i personally have to often cook it an EXTRA 5 or 10 minutes to get the knife tip to come out clean. and that's in 2 different ovens in 2 different apartments...

  • 24 Oct, 2010

    I've just tried making this and haven't eaten it yet but I think something went wrong. I did the 15 minutes at 400, then reduced it, and with about 35 minutes left, there was liquid all over the baking tray, the top looked too dark, and so I took it out! I'm hoping it will still taste nice, but I followed this recipe to a tee. Did others find you had to cook it shorter is my oven hotter than most?! I do think I'll try it again but will definitely keep a better eye on it.

  • 15 Oct, 2008

    I made a small error and was rewarded: I placed the remaining pecans on top of the partially-baked pie after 20 minutes of baking had passed , rather than place them on top of the unbaked filling (I simply forgot to do it earlier). This exposed the pecans to direct heat as they sat firmly on top of the partially baked shell, and resulted in an almost-burned condition when the pie was removed.

    This almost-burnt flavor added some complexity.

  • 15 Oct, 2008

    I made a small error and was rewarded: I placed the remaining pecans on top of the partially-baked pie after 20 minutes of baking had passed , rather than place them on top of the unbaked filling (I simply forgot to do it earlier). This exposed the pecans to direct heat as they sat firmly on top of the partially baked shell, and resulted in an almost-burned condition when the pie was removed.

    This almost-burnt flavor added some complexity.

  • 13 Apr, 2008

    Dah-licious! I didn't have any bourbon in my pantry so I used plain ole wiskey. Marvelous. I poured a glass for myself and well, the whole pie was just that much more fun to make! The maple syrup adds an additional flavor that makes this pie a fattening joy to eat