Скачать или смотреть Fall Decadent Maple Pecan Pie

🥧Rich, buttery, and filled with toasted pecans, this maple pecan pie is pure indulgence in every bite! 🍁✨ #MaplePecanPie #HolidayDessert #FallBaking #SweetTreats #ThanksgivingDessert #HomemadePie

Ingredients:
Refrigerated
• 3 Eggs, large
Condiments
• 1 cup Maple syrup
Baking & Spices
• 3/4 cup Brown sugar, dark
• 1 5/16 cup Flour
• 1 tsp Salt
• 2 tsp Vanilla extract
Nuts & Seeds
• 2 cups Pecan, halves
Dairy
• 3/4 cup Butter, unsalted
Liquids
• 2 tbsp Water

Instructions:
Step 1: Make the Pie Dough
Add 3/4 cup of all-purpose flour and 1/2 teaspoon salt to a large food processor and pulse together 2 to 3 times.
Scatter the diced cold butter over the flour and process until a crumbly dough forms, about 15 seconds, making sure all flour is coated and no dry flour remains.
Step 2: Finish Dough and Chill
Add the remaining 1/2 cup of all-purpose flour to the food processor and pulse a few times until evenly distributed and the mixture looks sandy.
Transfer to a mixing bowl and add 2–4 tablespoons of ice-cold water gradually, folding with a spatula until the dough forms larger clusters and holds together when pinched.
Pour the dough onto parchment paper, gently bring it together, and shape into a disc.
Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
I like to chill my dough overnight—the flavor and texture get even better.
Step 3: Roll Out and Prepare the Pie Crust
When ready to bake, place the chilled pie dough disc (from Step 2) between two sheets of parchment paper and roll it out with a rolling pin.
Peel off the top parchment, then use the bottom sheet to lift and drape the dough over a 9-inch pie plate.
Carefully peel off the second piece of parchment.
Shape the edges and prick the crust all over with a fork to dock it.
Refrigerate for 2-3 hours or freeze for 1 hour until very cold.
Step 4: Blind Bake the Pie Crust
Preheat the oven to 350°F (180°C).
Line the cold pie crust (from Step 3) with parchment paper, making sure it is flush against the crust.
Fill with pie weights, dried rice or beans to weigh it down.
Bake for 20-25 minutes or until the crust just begins to brown.
Remove from oven and let cool slightly.
Step 5: Prepare the Maple Pecan Filling
In a large bowl, whisk together the eggs, maple syrup, dark brown sugar, 1 tablespoon flour, vanilla extract, melted butter, and 1/2 teaspoon salt until smooth.
This creates a rich and flavorful filling.
I like to taste the filling (before adding the eggs, of course) to make sure the sweetness and salt are balanced before proceeding.
Step 6: Assemble and Bake the Pie
Arrange the pecan halves in an even layer on the bottom of the partially baked pie crust (from Step 4).
Pour the maple syrup mixture (from Step 5) over the pecans so they float to the top.
Bake in the preheated 350°F oven for 40-45 minutes.
Add a pie crust shield after 15-20 minutes if the edges are browning too quickly.
The pie is done when the edges are set and the center is just slightly jiggly.
Step 7: Cool and Serve the Pie
Remove the baked pie from the oven and let it cool on a wire rack for 1 hour.
Then refrigerate for 3-4 hours until fully firm before slicing and serving.
I like to serve this pie slightly chilled with a dollop of fresh whipped cream for extra indulgence.
The pie can be made 1-2 days ahead and stored in the refrigerator; best eaten within 4-5 days.