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

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Ingredients

Dough
Filling

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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 (1)

30 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/25/2014
This was absolutely delicious - maybe the best pecan pie I've made. The maple flavor was subtle but definitely there. I only had a deep dish pie plate, but it baked up fine - the filling domed a bit when it came out of the oven but as it cooled it fell and looked like a normal pecan pie. The pecan halves made for a nice presentation, but I couldn't fit the entire cup and a half of them on top - honestly I'll probably just use pecan pieces next time for better coverage and more pecan flavor.