Deep Dish Maple Bourbon Cream Pie Recipes

DEEP-DISH MAPLE-BOURBON CREAM PIE

Steps:

• Make the crust:
• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
• Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
• Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
• Make the filling and assemble the pie:
• Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8-10 minutes.
• Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
• Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
• Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10-15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5-10 minutes more.
• Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40-45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
• Serve the pie:
• Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.

QUEBECOIS MAPLE CREAM PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
• Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
• Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
• Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.

MAPLE PECAN PIE II

Steps:

• Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)
• Preheat oven to 350 degrees F (175 degrees C).
• Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
• Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
• Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.