Happy Holiday Maple Pecan Pie (from scratch)

I am a Canadian, but as one who lives abroad, I get the chance to celebrate a lot of non-Canadian holidays. Possibly the best part of this is getting to Thanksgivings. Just like me not wanting to give up my turkey dinner in October just because I live in Scotland, my friend Caroline doesn’t give up the American version in November. This year she asked if I would make her a nice pecan pie for her dinner. I said yes – as long as I could make it with maple syrup!

This was my first ever pie, but oh my god, it is possibly the best recipe I have ever tried! This makes the whole pie from scratch (including the pastry). It isn’t actually that hard! Like I said, this was my first try making a pie and I found it pretty easy to do. If you don’t want to do that though, feel free to sub the pastry instructions for a pre-made shell from the grocery store. But I challenge you to give the whole thing a try from scratch!

I promise this is a phenomenal recipe for the holiday season! I have already had to promise to make it for other get togethers over the next month! Hope you love it as much as I do!

If you are looking for some more holiday bakes, check out these: Garlic Cheese Bomb Tree, Dutch Kerststol and Peppermint Mocha Scones 

Maple Pecan Pie

This recipe makes one pie, at 361 calories per slice (when cut into 12 pieces).

DSC_0446

Ingredients:

Pastry:

  • 225g plain/ all-purpose flour
  • 110g butter (cut into small chunks)
  • 80g white sugar
  • 1 large egg
  • 2 Tbs milk

Filling:

  • 3 eggs
  • 2/3 cup maple syrup
  • 2/3 cup brown sugar (packed)
  • 2 Tbs self raising flour
  • 1/2 cup butter (melted)
  • 2 tsp. vanila bean paste
  • 1 cup pecans (shelled)

 

Preparation:

  1. For the shell,  in a large bowl crumb together the butter and the flour until you get a bread crumb consistency (like making crumble topping).                   DSC_0438
  2. Mix in the sugar.
  3. Add the egg and enough milk (about 1-2 Tbs) to form a soft dough. Knead with your hands to get a good idea of the consistency. The dough should be soft and a bit sticky.
  4. Flour your counter liberally and roll the dough out, so it is slightly larger than your pie/tart pan and still is several mm thick, so will hold the filling well.               DSC_0439
  5. Carefully lift the dough and place over your pan.
  6. Being very gentle, press the dough to the base and then into the flutes up the sides of the pan being cautious as the pasty with rip easily. Use the edge of the pan to cut the edges of the dough off, so none sticks over the top of the pan.               DSC_0441
  7. Set the shell aside and start on the filling.
  8. Preheat the oven to 180 C/ 350F.
  9. In a large mixing bowl, combine the eggs, maple syrup, sugar, flour, butter and vanilla bean paste.
  10. Once the ingredients are combined, beat the mixture on high for about three minutes until it has lightened in colour.                                               DSC_0443
  11. Place the pecans evenly along the base of the pie crust.                               DSC_0442
  12. Pour the egg mixture over.                                                                      DSC_0444
  13. Bake for 30-40 minutes until the mixture is fairly well set in the centre, but if you insert a tooth pick a very small amount of filling may still cling to it – it will continue to set once it is out of the oven. The shell should be a nice golden brown.
    • I did notice that the bake time can really vary depending on the depth of your pie tin and your oven, so its a good recipe to keep your eye on as it bakes. If the top starts to brown too much you can cover it in foil.
  14. Remove from oven and allow to cool for at least one hour.
  15. Cut up and serve with a little bit of fresh cream or ice cream!

Hope you enjoy this amazing and delicious festive treat!

Here is an easy to print version:

Maple Pecan Pie

Ingredients:

Pastry:

  • 225g plain/ all-purpose flour
  • 110g butter (cut into small chunks)
  • 80g white sugar
  • 1 large egg
  • 2 Tbs milk

Filling:

  • 3 eggs
  • 2/3 cup maple syrup
  • 2/3 cup brown sugar (packed)
  • 2 Tbs self raising flour
  • 1/2 cup butter (melted)
  • 2 tsp. vanila bean paste
  • 1 cup pecans (shelled)

 

Preparation:

  1. For the shell,  in a large bowl crumb together the butter and the flour until you get a bread crumb consistency (like making crumble topping).
  2. Mix in the sugar.
  3. Add the egg and enough milk (about 1-2 Tbs) to form a soft dough. Knead with your hands to get a good idea of the consistency. The dough should be soft and a bit sticky.
  4. Flour your counter liberally and roll the dough out, so it is slightly larger than your pie/tart pan and still is several mm thick, so will hold the filling well.
  5. Carefully lift the dough and place over your pan.
  6. Being very gentle, press the dough to the base and then into the flutes up the sides of the pan being cautious as the pasty with rip easily. Use the edge of the pan to cut the edges of the dough off, so none sticks over the top of the pan.
  7. Set the shell aside and start on the filling.
  8. Preheat the oven to 180 C/ 350F.
  9. In a large mixing bowl, combine the eggs, maple syrup, sugar, flour, butter and vanilla bean paste.
  10. Once the ingredients are combined, beat the mixture on high for about three minutes until it has lightened in colour.
  11. Place the pecans evenly along the base of the pie crust.
  12. Pour the egg mixture over.
  13. Bake for 30-40 minutes until the mixture is fairly well set in the centre, but if you insert a tooth pick a very small amount of filling may still cling to it – it will continue to set once it is out of the oven. The shell should be a nice golden brown.
    • I did notice that the bake time can really vary depending on the depth of your pie tin and your oven, so its a good recipe to keep your eye on as it bakes. If the top starts to brown too much you can cover it in foil.
  14. Remove from oven and allow to cool for at least one hour.
  15. Cut up and serve with a little bit of fresh cream or ice cream!
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