Maple Pecan Pie
The Alabama Pecan Company, Samson, Alabama
by Elizabeth Shanks
November 23, 2020
Servings: 8 Time: 2 hours
Ingredients:
Pie Crust (makes 2, 9" pie crusts)
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2 1/2 cups all-purpose flour
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3 tbsp sugar
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2 tsp salt
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12 tbsp butter, frozen
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1/3 cup water, cold
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2 tbsp vodka, cold
Maple Pecan Filling (makes filling for 1, 9" pie)
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2 cups Sweet Grown Alabama pecans
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4 tbsp butter, melted
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1/2 cup dark brown sugar
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1 tbsp flour
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2 tsp vanilla extract
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3 eggs
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1/2 cup maple syrup
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1/2 cup yellow label syrup (light corn syrup)
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1/4 tsp salt
Directions:
For Pie Crust
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Mix all your dry ingredients into a medium size mixing bowl.
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Using a grater, grate your frozen butter into your dry ingredients and, working quickly, lightly mix together until the butter is thoroughly coated.
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Mix your cold water and cold vodka together then slowly add into the butter and flour mixture, until dough just comes together.
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Divide dough in half, each half will be enough to make one 9 inch pie.
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If not using immediately, wrap in cling wrap and place in refrigerator. Use within the next few days.
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If you're ready to make your pie, pre-heat the oven to 350 degrees and starting with a floured surface, roll dough out into a circle to about 1/4 inch thickness.
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Transfer dough into your pie plate, cutting off any excess that may hang over the plate.
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Place dough and plate in the freezer for 20 minutes.
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Once the 20 minutes are up, poke a few holes in the bottom of the pie crust dough and "blind bake" the crust for 10 minutes.
For Maple Pecan Filling
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While your pie crust is blind baking, combine all filling ingredients, except pecans, into a medium sized mixing bowl and whisk together, making sure everything is fully incorporated.
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Once the crust is done baking, place raw pecans into the bottom on the pie plate and then pour your mixture on top of the pecans.
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Bake pie at 350 degrees for 30 - 35 minutes or until the center is set.
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Let cool and enjoy!