Sunday, November 28, 2010
Thanksgiving 2010 Recipes: Dame's Pecan Maple Pie
Dame made a very tasty pecan pie using fresh pecans from Georgia and maple syrup. The pie was still warm from the oven when we ate it and it was delicious. It was even better the next day!
Dame used Nick Malgiari's recipe, but modified it since he doesn't like the flavor of corn syrup but loves maple syrup! He used vanilla and rum instead of bourbon. It turned out beautifully.
1 pie shell with one layer of unbaked pie crust(sweet pastry dough)
1 cup maple syrup
3/4 cup sugar
6 T butter
1 T vanilla extract
1 T rum
2 cups pecan halves or pieces.
Chill pie dough in pie pan.
Combine syrup and sugar in a saucepan, mix. Bring to a boil over low heat without further stirring. Cook for 2 minutes. Remove from heat and add butter. Let butter melt.
In a separate bowl, beat eggs. Add salt, vanilla, rum (or bourbon if you prefer). Whisk in syrup mixture, just until combined. Allow mixture to cool to warm. Skim any foam off top of surface when cool.
Heat oven to 350, placing baking rack in the lowest position.
Place pecans evenly in crust. Pour cooled filling mixture over pecans. Press pecans down into filling.
Bake pie for 45 minutes until the crust is brown and the filling is set and puffed in the center.
Cool the pie.
I think it is best the next day.