Sharon's Recipes

NOVEMBER: Yankee Pecan Maple Pie

Ingredients:

Lemon Crust

1 & 1/3 cups all purpose flour
2 T. sugar
Pinch of salt
1/2 cup (1 stick) well-chilled unslated butter cut into pieces
2 tsp. grated lemon peel
1 egg yolk
1 T. fresh lemon juice
1 or 2 T. cold water

Filling

6 T. (3/4 stick) unslated butter, room temperature
3/4 cup firmly packed light brown sugar
1/2 tsp. salt
3 eggs
1 T. all purpose flour
1 cup pure maple syrup
3 T golden rum
1 tsp vanilla
1 tsp grated lemon peel
2 & 1/2 cups toasted pecans, chopped coarsely
1 cup pecan halves
Vanilla-Rum Whipped Cream (see below)

For crust: Blend flour, sugar and salt in food processor. Using on/off turns, cut in the butter and lemon peel until the mixture resembles coarse meal. With the machine running, add egg yolk, lemon juice and just enough water to bind the dough. Gather dough into ball and flatten into a disc. Wrap in waxed paper and plastic. Refrigerate for at least three hours and up to 1 day ahead.

Roll pastry out on lightly floured surface to 1/4- to 1/2-inch thick round. Transfer round to 9-inch pie pan with 1 1/2-inch sides. Double edges over and crimp to form high, decorative edge. Refrigerate at least three hours.

Position rack on lower third of oven and preheat to 425û F. Pierce crust all over with fork. Line with parchment or foil; fill with pie weights or dried beans. Make until crust is set, about 12 minutes. Remove weights and paper. Continue baking until light brown, about 6 minutes more. Cool on rack. Reduce temperature to 350û F.

For Filling: Using electric mixer, cream the butter until light. Add sugar and salt and beat until light and fluffy. Mix in eggs 1 at a time. Blend in flour, then maple syrup, rum, vanilla, and lemon peel. Fold in chopped pecans.

Pour filling into crust. Place pie on a foil-lined heavy baking sheet with rim. Arrange pecan halves around edge of pie. Place pie on baking sheet and into the oven, baking until filling puffs slightly in center, about 40 minutes. Cool completely on rack. Serve with Vanilla-Rum Whipped Cream.

Vanilla-Rum Whipped Cream

Makes about 4 cups

2 cups well-chilled whipping cream
3 T. golden rum
1 T. plus 1 1/2 tsp powdered sugar
2 tsp vanilla

Whip all the ingredients together in a large bowl until soft peaks form.

8 servings

 

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