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Maple Pecan Pie II
Maple Pecan Pie II
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
270 minutes
Upgrade to Grade B maple syrup for intensified flavor, replacing corn syrup for a gourmet touch.
Ingredients:
  • 4 eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 cup butter flavored shortening, chilled
  • 0.33333334326744 cup ice water
  • 1 tablespoon distilled white vinegar
  • 1 egg, beaten
  • 1 egg white
  • 0.5 cup real maple syrup
  • 0.5 cup light corn syrup
  • 0.5 cup dark corn syrup
  • 2.5 teaspoons vanilla extract
  • 1.25 cups chopped pecans
  • 0.33333334326744 cup butter, melted
  • 2 teaspoons maple syrup
Instructions:
  • Combine flour, 1 teaspoon salt, and 1 teaspoon sugar in a mixing bowl. Use a pastry blender to cut in shortening until mixture resembles cornmeal. In a separate bowl, whisk together water, vinegar, and 1 egg. Gradually add the liquid mixture one tablespoon at a time to the flour mixture, tossing with a fork until a soft dough forms. Shape the dough into three discs, wrap in plastic wrap, and refrigerate for 3 to 24 hours. Any extra pastry can be frozen for later use.
  • Preheat the oven to 350°F (175°C) for the perfect cooking environment.
  • Prepare a 9-inch pie plate by lining it with pastry dough. Next, delicately brush the inside of the unbaked pie shell with a lightly beaten egg white.
  • Combine 3/4 cup sugar, syrups, vanilla, and salt with 4 beaten eggs until well mixed. Add pecans and melted butter, then pour the filling into the pie shell.
  • Bake for 45-55 minutes until the center is set. Once done, immediately brush the hot pie top with maple syrup. Let it cool, then store in the refrigerator.

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