Maple Pecan Christmas Pie with Flaky Crust
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4 tablespoons ice water
- 3 large eggs
- 1 cup pure maple syrup (Grade A Amber or Dark)
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing until the dough just starts to come together. Shape into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently transfer the dough to a 9-inch pie plate. Trim the edges and crimp them with your fingers or a fork for a decorative look. Place the pie shell back in the fridge while you prepare the filling.
- In a medium mixing bowl, whisk the three eggs until smooth. Add the maple syrup, brown sugar, melted butter, vanilla extract, and salt. Whisk until the sugar has mostly dissolved and the mixture is well combined and glossy.
- Scatter the pecan halves evenly across the bottom of the chilled pie crust. You can arrange them in a circular pattern for a more polished look or simply pour them in for a rustic feel. Carefully pour the maple liquid mixture over the pecans; the nuts will naturally float to the top.
- Place the pie on the center rack of the oven. Bake for 45 to 55 minutes. The pie is done when the edges of the filling are set and slightly puffed, but the center still has a very slight jiggle when moved. If the crust begins to brown too quickly, cover the edges with aluminum foil halfway through.
- Remove the pie from the oven and place it on a wire rack. It is crucial to let the pie cool completely at room temperature for at least 2 to 3 hours. This allows the maple filling to set properly so you can get clean, beautiful slices.