Food & shopping
Maple pecan pie
One 23 cm pie for 8 to 10 slices, with maple filling and a homemade butter crust.
The checklist
- Plain all-purpose flour · 321 g plus a little for dusting
- Unsalted butter · 297 g
- Granulated sugar · 2 US tsp
+ 20 more explained items
Time, servings and nutrition
DessertAmerican-style
Servings: 10 · 1/10 of the pie
- Preparation
- Cooking
- Extra waiting
- 2 hr 20 min
Waiting shows 2 hours chilling the dough and 20 minutes for the shell. Add complete cooling after baking; refrigerate within 2 hours.
Approximate nutrition per serving
Only one pastry disc is eaten: 164.5 g flour and 184 g butter including the filling. The spare disc and dusting flour are excluded.
- Energy
- ≈ 510 kcal
- Protein
- 6.1 g
- Fat
- 34.5 g
- Carbohydrate
- 47.9 g
Calculation details
Planning times use the upper end of stated ranges. Cooling and extra oven loads may take longer.
Calculated from ingredient amounts using USDA reference foods. Brands and portion sizes change the result.
Recipe notes: maple syrup, pecan halves, all-butter pastry
Pecans sit in a maple and brown sugar filling above a butter pastry base. The filling uses pure maple syrup rather than corn syrup, but it is still a sweet pie intended for small slices. Use a 23 cm / 9 inch pie dish and leave enough time for the pastry to chill and the filling to set before cutting.
The shopping amounts include a complete two-disc pastry batch. One disc makes this pie; wrap and freeze the other for a future bake. Flour, butter and salt appear once in the shopping list, with their separate pastry and filling amounts shown beside the relevant steps. Allow about 6 hours including chilling and cooling, with much of that time away from the counter.
Who this list is for
One 23 cm pie for 8 to 10 slices, with maple filling and a homemade butter crust.
Tips
Use pure maple syrup
Check the bottle rather than buying a maple-flavoured breakfast syrup. The main formula uses 240 ml pure syrup; no bourbon variation is included.
Keep pastry butter cold
Use 226 g cold cubed butter for pastry, leaving pea-sized pieces in the flour. The separate 71 g filling butter is melted and cooled slightly.
Add water gradually
Start with ice-cold water and add it by the tablespoon, stopping when the dough forms moist clumps. About 120 ml is expected; flour hydration varies.
Pre-bake the base
The maple filling is fluid before baking. Chill the fitted crust and pre-bake with weights; skipping these stages can let the filling seep under the base.
Protect the edges
After 20 minutes of the filled bake, cover the pastry edge with a shield or foil. If the top browns too fast, tent the pie loosely.
Plan safe cooling
Let heat escape on a rack, then refrigerate within 2 hours of baking. Let the filling set fully before slicing; keep leftovers refrigerated for 3 to 4 days.
The checklist
10 ingredients · 9 steps
Print this page to tick items off on paper: the printout keeps only the checklist, with a box before every item.
Buy
Ingredients
- Plain all-purpose flour · 321 g plus a little for dusting — 313 g for the two-disc pastry batch; 8 g for filling; extra for rolling.
- Unsalted butter · 297 g — 226 g cold for pastry; 71 g melted and slightly cooled for filling.
- Granulated sugar · 2 US tsp — For the pastry batch.
- Table salt · 1½ US tsp — 1 US tsp for pastry; ½ US tsp for filling.
- Ice-cold water · About 120 ml, plus more if needed — Add gradually for pastry; stop when it holds together.
- Shelled pecan halves · 250 g — Spread in the warm pre-baked base.
- Light or dark brown sugar · 100 g — For the maple filling.
- Vanilla extract · 2 US tsp — Measure with a marked spoon.
- Large eggs · 3 — Room temperature for mixing; all 3 go in the filling.
- Pure maple syrup · 240 ml — Not maple-flavoured breakfast syrup.
Take along
Equipment
- Glass pie dish — 23 cm / 9 inch; glass helps inspect the pastry colour.
- Mixing bowl, pastry cutter and whisk — Two forks can cut the butter if you have no pastry cutter.
- Rolling pin, thermometer, scale and measuring tools — Keep some flour nearby for rolling.
- Parchment, pie weights, foil and rack — Use enough weights to fill the lined shell; prepare freezer wrapping and oven gloves.
To do
Cooking dayPreparation
- Cut cold butter into the pastry ingredients — Mix 313 g flour, 2 US tsp granulated sugar and 1 US tsp salt. Cut in 226 g cold butter until coarse with pea-sized pieces.
- Add water and form two discs — Add ice water 1 US tbsp at a time, about 120 ml in total, just until moist clumps hold together. Gather gently, divide equally and flatten into two discs about 2.5 cm thick.
- Chill one disc and freeze the spare — Wrap both tightly. Refrigerate the disc for this pie at least 2 hours. Freeze the spare up to 3 months; it is not needed for this pie.
- Roll and fit the crust — Preheat to 177°C / 350°F with a rack in the lower third. On a floured surface, roll one disc to about 30 cm / 12 inches; fit into the 23 cm dish and crimp the edge.
- Chill the shell and pre-bake — Chill the fitted shell for 20 minutes. Line with parchment and fill with pie weights. Bake 15 minutes at 177°C, then carefully lift out paper and weights.
- Place pecans in the warm shell — Spread all 250 g pecans evenly over the warm pre-baked base. Keep the oven at 177°C.
- Mix the maple filling — Whisk 71 g melted, slightly cooled butter with brown sugar and 8 g flour. Add vanilla, ½ US tsp salt, eggs and maple syrup; whisk smooth and pour over pecans.
- Bake and protect the edge — Bake 40 to 50 minutes at 177°C until lightly browned. After 20 minutes cover the pastry rim; loosely tent the top if needed. For this egg filling, check at least 71°C in the centre.
- Cool, refrigerate and slice — Cool on a rack, refrigerating within 2 hours of baking. Let the filling set completely before cutting into 8 to 10 slices. Keep leftovers refrigerated for 3 to 4 days.
Questions and answers
What happens to the second pastry disc?
Wrap it tightly and freeze for up to 3 months, then thaw in the refrigerator before another bake. Do not put both discs in this single-crust pie.
Can I cut it straight from the oven?
No. The filling sets as the pie cools. Bake ahead if you need tidy slices for guests, and keep the cooling and refrigeration time in your serving plan.
Is there an egg wash or cream topping?
The optional wash and whipped cream are left out of this version. The 3 eggs all go into the filling; there is no hidden extra egg or dairy topping to buy.
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