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Ingredients
1 3/4 cup pecan halves (16 oz)
1 cup light brown sugar -- packed
1/2 cup maple syrup -- pure
1/2 cup light corn syrup
1/2 teaspoon table salt
4 eggs
1 tablespoon vanilla
1/2 stick butter -- melted
1 recipe for pastry dough made into a single 9 inch crust and blind baked with dough scraps reserved and chilled for pastry leaves
For the egg wash:
1 egg -- beaten
1 Tablespoon cold water
Granulated Sugar -- optional
Preheat oven to 325F.
Toast pecans on a baking sheet in the oven until they're fragrant, about 10 minutes, let cool.
Heat brown sugar, maple syrup, corn syrup, and salt in a saucepan over medium heat until sugar dissolves. In a bowl, whisk together eggs and vanilla.
Whisk a little of the heated sugar mixture into the egg mixture to temper the eggs. Slowly whisk in remaining sugar mixture and melted butter.
Place blind baked crust on a baking sheet. Spread toasted pecans over bottom of the crust, pour in filling.
To make leaves, roll out the reserved chilled pie dough to 1/4" thick. Cut 2 inch leaves from dough. You will need at least 12 leaves. For veins, score
a line down the center of each leaf, using the back of a paring knife. Score angles lines from the center line to the edges of each leaf.
Combine beaten egg with water for egg wash. Brush pie crust edge with egg wash; place leaves around edge. Brush leave with egg wash; sprinkle with
sugar, if desired.
Bake pie in the center of the oven until pie puffs slightly and center appears set, 35 to 45 minutes. Cool to room temperature before serving.
Make Ahead Directions:
Toast the pecans a day or so before making the pie. The pie can be made up to 2 days ahead and stored in the refrigerator. Reheat the pie in a 250F
oven for 15 to 20 minutes before serving.
Serves 8
1 3/4 cup pecan halves (16 oz)
1 cup light brown sugar -- packed
1/2 cup maple syrup -- pure
1/2 cup light corn syrup
1/2 teaspoon table salt
4 eggs
1 tablespoon vanilla
1/2 stick butter -- melted
1 recipe for pastry dough made into a single 9 inch crust and blind baked with dough scraps reserved and chilled for pastry leaves
For the egg wash:
1 egg -- beaten
1 Tablespoon cold water
Granulated Sugar -- optional
Preheat oven to 325F.
Toast pecans on a baking sheet in the oven until they're fragrant, about 10 minutes, let cool.
Heat brown sugar, maple syrup, corn syrup, and salt in a saucepan over medium heat until sugar dissolves. In a bowl, whisk together eggs and vanilla.
Whisk a little of the heated sugar mixture into the egg mixture to temper the eggs. Slowly whisk in remaining sugar mixture and melted butter.
Place blind baked crust on a baking sheet. Spread toasted pecans over bottom of the crust, pour in filling.
To make leaves, roll out the reserved chilled pie dough to 1/4" thick. Cut 2 inch leaves from dough. You will need at least 12 leaves. For veins, score
a line down the center of each leaf, using the back of a paring knife. Score angles lines from the center line to the edges of each leaf.
Combine beaten egg with water for egg wash. Brush pie crust edge with egg wash; place leaves around edge. Brush leave with egg wash; sprinkle with
sugar, if desired.
Bake pie in the center of the oven until pie puffs slightly and center appears set, 35 to 45 minutes. Cool to room temperature before serving.
Make Ahead Directions:
Toast the pecans a day or so before making the pie. The pie can be made up to 2 days ahead and stored in the refrigerator. Reheat the pie in a 250F
oven for 15 to 20 minutes before serving.
Serves 8
