Maple Pecan Pie Ii Food

MAPLE PECAN PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

MAPLE PECAN PIE

Steps:

• Preheat oven to 350 degrees and place rack at lowest position.
• Beat eggs and add maple syrup, brown sugar, melted butter and vanilla.
• Blend well and stir in pecans.
• Pour into pie shell.
• Bake for 40- 45 minutes or until golden brown and the filling is set. After first 15-20 minutes of baking, use a pie shield to protect crust if it gets too brown. Cool.

MAPLE PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• Line a 9-inch pie pan with the pie crust. Place it on a sheet pan.
• In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest and salt. Stir in the pecans and pour into the unbaked pie shell. Bake for 50 to 55 minutes, until the center is just set. Set aside to cool, and serve.

MAPLE PECAN PIE

Steps:

• Heat oven to 375°F.
• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in 1/3 cup plus 1 tablespoon shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle in cold maple flavor mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
• Gather pastry into a ball; shape into flattened round on lightly floured surface. With floured rolling pin, roll 2 inches larger than upside-down 9-inch pie plate. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
• In medium bowl, beat sugar, butter, maple syrup, 1/2 teaspoon salt and the eggs with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
• Bake 40 to 50 minutes or until set. Cool 15 minutes. In 1-quart saucepan, melt chocolate chips and 1 teaspoon shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool.

MAPLE PECAN PIE

Steps:

• Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
• Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
• Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.

MAPLE PECAN PIE II

Steps:

• Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)
• Preheat oven to 350 degrees F (175 degrees C).
• Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
• Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
• Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.

MAPLE-PECAN PIE

Steps:

• Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.

MAPLE PECAN PIE

Steps:

• Sift the flour and salt into a mixing bowl.
• Rub the fats into it until the mixture resembles fine crumbs.
• Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
• Turn the oven to 400°F.
• Whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
• Roll the pastry out and place in a pie dish that has been dusted with cornflour.
• Blind bake for 10 minutes.
• Melt the butter and mix together with the maple syrup, sugar, eggs and vanilla essence.
• Fold in the pecans, you can chop them in half if desired.
• Pour the filling into the pie crust and bake for 1 hour at 275°F.
• The pie is ready if it does not wobble at the outer edges when you twist the dish.

MAPLE PECAN PIE A LA MODE

Steps:

• Preheat the oven to 375 degrees F.
• Combine the butter, graham crumbs, and brown sugar in a large bowl. Press the mixture into a 9-inch pie dish, forming a shell, and bake until firm, about 10 to 12 minutes. Remove the pie dish from the oven and allow it to cool slightly.
• In a large bowl combine the eggs, corn syrup, maple syrup, sugar, flour, and vanilla. Mix until well incorporated. Add the pecans and mix until all the ingredients are evenly distributed. Pour the mixture into the graham cracker crust. Bake until the filling sets, about 40 to 45 minutes. Remove the pie from the oven and cool completely before cutting. Slice into portions and serve with a scoop of vanilla ice cream.

MAPLE SYRUP PECAN PIE

Steps:

• Beat all ingredients in food processor except pecans and pie shell.
• Place pecans evenly into pie shell.
• Pour egg mix over.
• Place on cookie sheet and bake in 180°C fan forced oven for about 25 minutes or until centre is set and crust is browned. Chill for at least an hour.
• Serve with a dollop of fresh whipped cream.

PECAN PIE WITH MAPLE CREAM

Steps:

• To make the pastry, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the egg yolks. Stir in the flour, then use your hands to bring the mixture together into a dough. Remove from the bowl, wrap and transfer to the fridge to chill for at least 1 hr.
• Roll the pastry out onto a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm loose-bottomed tart tin. Press the pastry into the base and sides of the tin, allowing any excess to hang over the sides. Put the tin on a baking sheet and chill for 30 mins.
• Heat the oven to 180C/160C fan/gas 4. Prick the base of the pastry case with a fork. Line with baking parchment and baking beans and bake for 20 mins, then remove the parchment and beans and bake for 10-15 mins more until golden. Remove from the oven and leave to cool in the tin before using a small serrated knife to trim away the excess pastry.
• To make the filling, roughly chop or bash half the pecans and set aside. Whisk the eggs and sugar together in a large bowl, then add the golden syrup, butter, salt, vanilla extract and bourbon, if using, and continue to whisk until everything is well combined. Add the pecans and mix again to thoroughly combine.
• Pour the pecan filling into the pastry case and arrange the remaining whole pecans on top. Bake for 20 mins until evenly coloured - it should be lightly golden brown and set with a slight wobble when you gently shake the tin. Remove from the oven and set aside to cool for at least 1 hr. Just before serving, whip the cream and maple syrup together to soft peaks and serve alongside the pie.

MAPLE BOURBON PECAN PIE

Steps:

• Prepare Gluten Free Pie Crust using this recipe if gluten free. Use this recipe if not gluten free.
• Heat oven to 350 degrees.
• Place 1 1/2 cups of pecans in a small cast iron skillet or small pan of choice. Heat the skillet to medium low and toast the pecans on the stove top for 5-6 minutes, stirring often to prevent burning. Remove from stove top and set aside when finished toasting. Feel free to chop the pecans into small pieces (after they have cooled) if you prefer.
• Place 3 large eggs in a mixing bowl. Whisk the eggs completely. To the eggs add 1/2 packed cup brown sugar, 1 cup maple syrup, 3 Tbsp. bourbon, 1 tsp. vanilla extract, 1 tsp. cinnamon, 1/8 tsp. nutmeg, 1/4 tsp. sea salt, and 2 Tbsp. gluten free flour (or regular AP flour if not gluten free). Add the cooled toasted pecans (chop pecans before adding if you like). Mix these ingredients until completely combined.
• Melt 2 Tbsp. unsalted butter in the microwave. Once the butter has cooled slightly add it to the rest of the ingredients. Stir until combined.
• Place a prepared pie crust in a 9" pie plate. Pour the filling into the prepared crust.
• Place the pie in the oven and loosely cover it with tinfoil. This will prevent the edges of the crust from burning as it bakes. Bake the pie for 50-55 minutes, baking longer if necessary. Feel free to check the pie with a toothpick to see if it is done (the toothpick should come out clean).
• Remove the pie from the oven when it has finished baking. Allow the pie to cool before serving.
• Serve with whipped cream or ice cream (optional).

MAPLE PECAN PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread the nuts evenly over pie shell.
• Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn.
• Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.

MAPLE-HONEY PECAN PIE

Steps:

• On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
• While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
• Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
• Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

SOUTHERN MAPLE PECAN PIE

Steps:

• Whisk sugar, syrup, eggs, butter, vanilla, and salt together in bowl. Add pecans. Pour into crust. Bake in 400 degree oven for 10 minutes. Reduce heat to 350 degrees and cook approximately 30 - 40 minutes longer until filling is set in center. Top with whipped cream or ice cream for a wonderful dessert.