Salted Maple Pecan Pie

In this special thanksgiving pie the corn syrup is replaced with maple syrup making it a little more wholesome and just as delicious. Adding the pure maple syrup along with a little bit of flour and the eggs the pie is able to hold up beautifully. The crust is buttery and flaky and topped with a sprinkle of flaky sea salt and little whipped cream or ice cream it will be perfect!

Pie Crust

• 2 1/2 cups all-purpose flour
• 2 tsp. sugar
• 1 tsp. salt
• 1 cup butter, cold and diced
• 1/2 cup ice water

Maple Pecan Pie Filling

• 2 1/2 cup shelled pecan halves
• 5 tbsp. unsalted butter, melted and slightly cooled
• 1/2 cup brown sugar
• 1 tsp. vanilla extract
• 1 tbsp. all-purpose flour
• 1 tsp. kosher salt
• 3 large eggs, room temperature
• 1 cup pure maple syrup
• flaky sea salt for garnish

Directions

Starting with the pie crust in either a food processor with a metal blade attachment or in a large bowl. Add the flour, sugar and salt and mix together. Then add in the cubed butter and pulse it together or use a pastry cutter to working it into the flour until it is small pea size. Then while the motor is running slowly add in the cold water. Mix it all together until the dough forms. Dump it out onto a floured surface and gently knead it together into a disk. Wrap in plastic wrap and place in the fridge to chill. This will make 2 pie crust.

To continue with the crust, preheat the oven to 350 degrees.

Cut the dough in half and roll one side out on a floured work surface to about 12 inches in diameter. Place into a pie dish and onto a baking pan. Place parchment or tinfoil over the crust and fill with pie weights, rice or dried beans to blind bake the crust for 15 minutes. This is very important to not have a soggy crust.

While the crust is baking make the pie filling. After you take the crust out of the oven, remove the parchment and weights. In a large bowl add the melted butter, brown sugar, vanilla, flour, salt and eggs. Whisk everything together until smooth. Whisk in the maple syrup, then stir in the pecans. Mix until everything is combined. Pour the filling into the pre-baked crust. Bake for 40-50 minutes. Until the center is crisp and golden and the crust is golden and flaky. If it starts to get to dark tent a piece of tin foil over the top, to prevent the edges from getting too dark. Once the pie is finished remove from the oven and let it cool and sprinkle flaky sea salt over the top. Serve room temperature or chilled. To store the pie keep covered in the fridge for about 4-5 days or room temperature for 1-2 days. Serve with whipped cream or ice cream. Enjoy!!