My Mom’s Maple Pecan Pie has a sweet, rich custard base with a nutty, chewy top. The filling is easy to make and it has no corn syrup. I dig how the nuts start on the bottom of the pie shell but float up during baking. To me, pecans are like the underdog of baking – they rise to the top in the end.
1 ½ cups flour
½ cup butter, cold and cubed
a dash of salt if you use unsalted butter
3-4 tablespoons water, cold
4 eggs, slightly beaten
2/3 cup sugar
6 tablespoons butter, melted
1/4 teaspoon salt (or, ½ teaspoon if you use unsalted butter)
1 cup maple syrup
1-1 ½ cups unsalted pecan halves
Prepare pie dough for one 9" pie pan.
In a large bowl, combine the flour, salt and butter with your finger tips or a dough cutter until the mixture looks like soft bread crumbs.
Add 1-2 tablespoons of cold water at a time. Combine. Repeat until you can grab a fist full of the mixture and it keeps its shape. You may not need all of the water.
Form the dough into a flat disc then wrap in plastic.
Chill the dough in the fridge for at least a half hour.
Roll out the dough into one shell for a 9" pie pan.
Place prepared pie shell in the fridge until needed.
Optional. If you end up with extra dough, grab some cookie cutters to decorate the pie (or, just eat as a snack!). Place the cut shapes on a lined cookie sheet and bake at the same time as the pie. Remove from the oven when they turn golden brown; around 10 minutes before the pie is ready.
Preheat oven to 375° Fahrenheit.
In a large bowl, cream butter and sugar together. Beat well for several minutes until the mixture turns a pale color and the sugar dissolves.
Add maple syrup and salt. Mix well.
Slowly add eggs. Mix well.
Place pecan halves in the bottom of the chilled 9" pie shell.
Carefully pour maple mixture over nuts.
Bake at 375° Fahrenheit for 15 minutes.
Turn down oven to 350° Fahrenheit then bake for another 25-30 minutes.
You know the pie is done when the sides are set but center is soft.