Pecan Pie (no corn syrup)

Maple Pecan Pie
8 to 12 servings…pretty thin…

  • 1 cup all-purpose flour, plus more for rolling out the dough
  • ½ cup (1 stick) cold unsalted butter chopped up (use GOOD butter!)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 cups pecan halves or pieces
  • 1 cup maple syrup
  • 3 large eggs
  • ½ cup brown sugar
  • 1 tablespoon amaretto (almond liqueur) or whiskey
  • 1 teaspoon vanilla extract

375°F

Put flour, sugar, 1/2 tsp salt in a bowl & mix. Add 6tbsp butter, chopped. Mix with hands or a pastry cutter until it’s a coarse crumbly mixture. Add ice water until it sticks together. Form a ball, wrap in plastic and put in freezer or fridge for at least 20min.

Place dough on lightly floured surface and roll out to an inch or so larger than your pie dish. Transfer to dish and “pretty” the edges if desired. Cut of any excess. Bake 5 min!!

Put maple syrup and remaining 2tbsp butter in a put on low heat until butter melts. Dry-toast pecans in a large skillet over medium heat, stir/tossing frequently, until they’re fragrant and lightly toasted (do not burn!!). Whisk eggs, sugar, 1/2 tsp salt, liquor/whiskey, vanilla in a bowl until combined. Slowly add butter/maple mixture while whisking. Add pecans.

Pour mix into blind-baked crust and bake until crust is golden and pie center is past liquid stage, but still jiggly (30-40 min). Cool before serving. 

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