By, Archit Agarwal
Ingredients
- Buttery Flaky pie crust. {My recipe makes two crusts – use one and store the other in the freezer}
- 250 grams of shelled pecans. 100 grams chopped and the rest left whole
- 5 tablespoons of unsalted butter, melted
- 2 tablespoons of maida
- 2 teaspoons of pure vanilla extract
- ½ teaspoon of salt
- 3 large eggs
- 1 ½ cup pure maple syrup from Canada
- sea salt for garnish
Method
1. Prepare the crust or use store-bought puff pastry
2. Preheat oven to 175 Celsius.
3. Roll out the chilled pie dough and blind bake:
- On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
- Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust.
- Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!)
- Line the chilled pie crust with parchment paper or aluminium foil.
- Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes.
- Remove pie from the oven and carefully lift the parchment paper/aluminium foil (with the weights) out of the pie.
4. The filling:
- Carefully spread pecans evenly inside the warm pie crust. Set aside.
- Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.
5. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
6. You can also tent a piece of aluminium foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and sprinkle sea salt on top.
7. Place on a wire rack to cool completely. The pie filling will set as it cools. Serve after cooling for a good hour.
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