Sweet and Spicy Maple Pecan Pie

So it’s almost that time of year again, which I, as someone who grew up in New York, never can forget it’s nearly Thanksgiving. It was a holiday we all celebrated since giving thanks is a basic belief we all hold dear. So people bring on the turkeys and cranberries and let us not forget, pecan pie.

Pecan pie is most often made with corn syrup but I particularly like it with maple syrup which adds a lovely and flavorful note. Since real maple syrup is not inexpensive, I will sometimes do halvies of corn syrup and maple syrup whereby you retain the lovely maple flavor while not breaking the bank 😉 .

You can use a store bought pie crust if you choose, but I give you a tried and true pie crust from scratch, the choice is yours.

Always prepare the crust first so you can pop in the fridge for even 15 minutes if you have no more time than that while you prepare the filling. But if you can give it half an hour, all the better.

So, start with your butter or marg, COLD not room temp and cut into cubes. This is going in the food processor, in my opinion, far and away the best method of prep. You can use a pastry cutter or two knive to chop into the flour, but if you’ve got a processor, go for it.

You put the flour and salt in the processor, add the cubes of marg/butter and pulse till they are pea sized crumbles like so.

Then add the vinegar, egg and water and processes in pulses just till a ball of dough is formed.

Scoop out the dough put in plastic bag or wrap and pop into the fridge. Now preheat the oven to 350 F and let’s do the filling.

Take out your maple syrup or maple syrup and corn syrup together and place in a bowl. Whisk the cornstarch into the syrup which helps it incorporate into the liquid better (always put the liquid in first, cornstarch second). Add the brown sugar, almond extract, chili powder (yes! amazing flavor, do it!), salt, nutmeg, cinnamon and stir, stir, stir. Add the eggs and whisk till combined. Set aside.

Take out your pie dough and divide in half. You actually only need half for this recipe, but I always make double and freeze half (or make another pie with it). It saves future prep time and keeps in the freezer for a long time.

Now sprinkle a silpat or parchment paper with flour and roll out your pie pastry and to make sure it fits properly into pie pan, turn pan upside down on dough to get an idea if it’s the right size. If you have a silpat with measuring marks, roll to 10 inch size for a 9 inch pie since you need to take into account the dip in the pan and the overhang. Also sprinkle the pan with some flour to prevent the pie sticking.

The best news is no prebaking of the pie crust is necessary. Now ease the pie dough into the pan and flute or crimp the edges. You don’t have to be perfect.

Okay. Now stir your filling mixture again and put the pecans on the bottom of the pie crust and pour the filling over the pecans. If the nuts float a bit, no worries, they settle in there. Immediately place on a rimmed baking sheet with parchment paper (to catch any inadvertent spills) and place in oven for 10 minutes at 350 F and (time it) lower to 300 F (yes, this is not a mistake) and continue baking for 35-40 minutes or till browned and just a touch jiggly. If it’s still looking very gushy and jiggly, keep baking it but keep an eye on it. You just want the pie to set and have a bit of jiggliness to it. Generally, pecan pies will burn on the higher temp of 350 and this lower temp really makes a difference.

Serve warm or cold. Wonderful with your Thanksgiving dinner!

Sweet and Spicy Maple Pecan Pie

For the pie crust for 2 9 inch crusts (you are freezing one for later)
3 cups flour
1 teaspoon salt
1 cup margarine – very cold cut in cubes
1 1/2 teaspoons vinegar
1 large egg
1/4 cup very cold water

Extra flour to sprinkle on mat for rolling out dough

For the filling:

3/4 cup maple syrup OR 6 tablespoons maple syrup and 6 tablespoons corn syrup
1 1/4 teaspoon cornstarch
1/3 cup brown sugar
1 teaspoon almond extract
1/2 teaspoon ground chili powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 eggs
2 1/2 cups pecans half roughly chopped, half of them left in halves

Directions:

For the crust:

Add salt to flour and pulse. Then process flour mixture with margarine till pea sized crumbles form. Add vinegar, egg and water all at once and pulse just till a ball is formed. Put in plastic wrap or plastic bag and pop into fridge.

Preheat oven to 350 F.

Now make the filling.

Pour the syrup (maple or corn or combo) into a bowl and whisk the cornflour into the syrup. Add the brown sugar, almond extract, chili powder, salt, nutmeg and cinnamon. Whisk and add the three eggs and whisk till completely combined. Set aside.

Take out your pie dough and sprinkle mat or parchment paper with flour and roll out to 10 inches and sprinkle flour on bottom of pie plate. Ease dough into pan and flute edges. Take your pecans and sprinkle on dough directly. Give filling mixture another couple of whisks and pour mixture over pecans. Immediately place pie on rimmed baking sheet with parchment paper to catch any drips and bake at 350 F for 10 minutes, lower oven to 300 F and continue baking for 35-40 minutes or till pie is a bit jiggly but mostly set and browned. Cool to warm before slicing and serving.