For the maple syrup, use grade B, or the darkest variety that you can find. It will impart the most maple flavor to your pie. Save the grade A for pancakes.–Dawn Casale and David Crofton
LC On The Relative Merits Of Grade B Versus Grade A Note
One tends to think of an A trumping a B. But that’s only if you’re ensconced in the American educational model. If you’re ensconced in maple syrup making, you know better, seeing as maple syrup labeled grade B is a thick, spicy syrup whereas grade A is just a wan shadow of B. You’re welcome.
Maple Pecan Pie
- Quick Glance
- 30 M
- 2 H, 35 M
- Makes one 9-inch pie
- For the crust
- 1/4 cup rolled oats (not instant oats)
- 1 tablespoon granulated sugar
- 1 1/4 cups all-purpose flour, plus more for the work surface
- 1/2 teaspoon table salt
- 8 tablespoons (4 ounces) unsalted butter, cold, cut into pieces
- 3 tablespoons ice water
- 1 large egg yolk
- For the filling
- 1 1/2 cups chopped unsalted pecans
- 3 large eggs
- 1 cup New York State maple syrup, preferably grade B
- 4 tablespoons (2 ounces) unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon table salt
- Make the crust
- 1. Process the oats and sugar in a food processor until the oats are reduced to a fine powder, about 2 minutes. Add the flour and salt and pulse to combine. Add the butter and pulse 4 or 5 times, until the mixture resembles coarse crumbs.
- 2. In a small bowl, stir together the ice water and egg yolk. Add the egg mixture to the food processor in a slow stream and pulse until the crumbs begin to cling to the side of the processor bowl and hold their shape when pressed together. Turn the dough out onto a lightly floured work surface. Using your hands—and a little muscle—form the dough into a 5-inch disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or as long as 24 hours.
- 3. On a lightly floured work surface, roll the dough into an 11-inch circle. Working quickly and carefully, transfer the dough to a 9-inch pie dish. Tuck the dough into the pie dish, using your fingertips to make sure that the edge of the pie is smooth and even. Refrigerate for 20 minutes.
- 4. Preheat the oven to 350°F (176°C).
- 5. Remove the pie dish from the refrigerator. Line the crust with aluminum foil or parchment paper, making sure to cover the edges, and fill it with dried beans or pie weights. Bake for 15 minutes. Rotate the crust and bake for another 15 minutes, or until the sides are somewhat firm and hold their shape. Remove the foil and weights and bake for 6 minutes, or until the bottom of the crust looks dry and the crust is a very pale golden color. Let the crust cool while you make the filling. Leave the oven on.
- Make the filling
- 6. Spread the pecans out on a rimmed baking sheet and toast them in the oven for 8 minutes, or until they are brown and fragrant. Transfer the nuts to a plate to cool for 10 minutes.
- 7. In a medium bowl, whisk together the eggs and maple syrup.
- 8. In a large heatproof bowl set over a pot of simmering water, melt the butter. Add the sugar and salt, and stir to combine. Add the egg mixture and stir gently until the mixture is hot to the touch. Remove the bowl from the top of the pan, and stir in the cooled pecans. Pour the filling into the piecrust.
- 9. Bake the pie for 15 minutes. Rotate the dish and bake for 20 more minutes, or until the filling is set in the middle. Transfer the dish to a wire rack and let the pie cool completely before slicing and serving.