Maple Pecan Pie

by Sadie Valeri

Made with maple syrup and brown sugar, along with butter, pecans, and a flaky pastry. Use the flaky pie pastry below or your own favorite, or use a purchased unbaked refrigerated or frozen pie shell.

Ingredients:

Pie Pastry
1 cup all-purpose flour
2/3 cup cake flour
1 tablespoon powdered sugar
1/2 teaspoon salt
4 tablespoons cold butter, cut in small pieces 5 tablespoons shortening, cut in small pieces
1/4 cup ice-cold water

Pecan Pie Filling:
3 eggs, beaten
1 cup pure maple syrup
1/2 cup light com syrup
1/4 teaspoon salt
1/2 cup light brown sugar, packed
4 tablespoons melted butter
1 1/2 teaspoons vanilla extract
1 1/2 cups pecan halves or mixture o f halves and pieces

Preparation:

Pie Pastry:
In food processor, combine flours, sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times.

Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump. Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times. Wrap in plastic wrap and chill for about 1 hour. Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate.

Filling:
Preheat oven to 350°. In a large bowl, combine the beaten eggs with maple syrup, com syrup, brown sugar, salt, melted butter, and vanilla. Blend well; stir in pecans. Brush prepared pie shell with a little whisked egg white then pour filling into shell. Bake for 40 to 50 minutes, using a pie shield to protect crust edge if it gets too brown.