Top off any festive holiday meal with this rich and buttery pie. Pecan-pie lovers will swoon over the maple-sweetened filling and ever-so-flaky crust.
FOR THE FILLING, HEAT:
FOR THE CRUST, PREPARE:
FOR THE EGG WASH, COMBINE:
Pecans play a starring role in this dessert. Be sure to taste them for freshness before using them in the pie. And, toasting pecans will add flavor.
Preheat oven to 325°.
For the filling, heat brown sugar, maple syrup, corn syrup, and salt in a saucepan over medium heat until sugar dissolves. Whisk together eggs and vanilla. Whisk a little of the heated sugar mixture into the egg mixture to temper the eggs. Slowly whisk in remaining sugar mixture and melted butter.
For the crust, prepare pie crust according to recipe directions.
Place blind-baked crust on a baking sheet. Spread toasted pecans in bottom; pour in filling.
To make leaves, roll out reserved, chilled pie dough to ¼-inch thick. Cut 2-inch leaves from dough. You will need at least 12 leaves. For veins, score a line down the center of each leaf, using the back of a paring knife. Score angled lines from the center line to the edges of each leaf.
For the egg wash, combine egg and water. Brush edge of pie crust with egg wash; place leaves around edge. Brush leaves with egg wash; sprinkle with sugar.
Bake pie in center of oven until pie puffs slightly and center appears set, 35–45 minutes. Cool pie to room temperature before serving.
Crimp the edge of the pastry with a fork before blind-baking so that the leaves lie flat along the edge.
Temper a little of the hot sugar mixture into the egg mixture so that the eggs don’t overcook.
Use a leaf cutter or cut free-form leaves. Score leaf veins down the center and angled to each side.
Brush edge of crust with beaten egg. Place leaves around edge of pie, slightly overlapping them.
% Daily Value*
Total Fat 29g 44%
Saturated Fat 9g 45%
Cholesterol 111mg 37%
Sodium 245mg 10%
Carbs 61g 20%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.