Maple Pecan Pie

I am obsessed with Maple Syrup. I love cooking with it in savory dishes, delicious desserts, or pouring it directly on fresh pancakes and waffles. It's fragrant and sweet, and there's just something about it that warms my soul. Like I said, obsessed. So why not make a pecan pie with the best syrup in the world? I couldn't come up with one reason not to and the result was one of the best pecan pies I have ever made.

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Maple Pecan Pie

Servings: 8 Time: 2 hours

Ingredients:

- Pie Crust

(makes 2, 9" pie crusts)

• 2 1/2 cups all--purpose flour

• 3 TBS sugar

• 2 tsp salt

• 12 TBS butter, frozen

• 1/3 cup water, cold

• 2 TBS vodka, cold

- Maple Pecan Filling

(makes filling for 1, 9" pie)

• 2 cups pecans

• 4 TBS butter, melted

• 1/2 cup dark brown sugar

• 1 TBS flour

• 2 tsp vanilla extract

• 3 eggs

• 1/2 cup maple syrup

• 1/2 cup yellow label syrup (light corn syrup)

• 1/4 tsp salt

Directions:

For Pie Crust

1. Mix all your dry ingredients into a medium size mixing bowl

2. Using a grater, grate your frozen butter into your dry ingredients and, working quickly, lightly mix together until the butter is thoroughly coated

3. Mix your cold water and cold vodka together then slowly add into the butter and flour mixture, until dough just comes together

4. Divide dough in half, each half will be enough to make 1, 9" pie

5. If not using immediately, wrap in cling wrap and place in refrigerator, use within the next few days

6. If you're ready to make your pie, pre-heat oven to 350 degrees and starting with a floured surface, roll dough out into a circle and to about 1/4 inch thickness

7. Transfer dough into your pie plate, cutting off any excess that may hang over the plate

8. Place dough and plate in the freezer for 20 minutes

9. 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

1. 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

2. 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

3. Bake pie at 350 degrees for 30 - 35 minutes or until the center is set

4. Let cool and enjoy!

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Tips and Tricks

• Homemade pie crust is not necessary, store bought works perfectly too. Just be sure to blind bake it so you don't end up with a soggy bottom to your pie.

• You do not have to use vodka in the pie crust but it helps to make the crust flaky and crunchy.

• I prefer to grate my butter into the flour mixture for the pie crust, however, you can also use a food processor or pastry cutter to incorporate the butter into the flour. If using a food processor or pastry cutter, try to make the butter the size of peas. That way the butter will be mixed in evenly and create a tasty and flaky pie crust.

• Make sure to place the dough into the freezer before blind baking, this will help prevent shrinkage of the dough.

• In the pie pictured, I used Elliott pecan halves. Mammoth pecan halves or pecan pieces work just as well, I just happened to have a bag of Elliotts handy.

• The pie is delicious straight out of the oven but beware, it will definitely fall apart if you eat it while it's hot. It is best to let it cool for several hours before serving it or place it in the refrigerator so it will completely set up. But if you just can't wait that long, absolutely no one will complain if they have to eat it with a spoon.