Maple Syrup Pecan Pie With Rum Recipes

MAPLE PECAN PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

MAPLE PECAN PIE

Steps:

• Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
• Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
• Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.

MAPLE PECAN PIE

Steps:

• Preheat oven to 350 degrees and place rack at lowest position.
• Beat eggs and add maple syrup, brown sugar, melted butter and vanilla.
• Blend well and stir in pecans.
• Pour into pie shell.
• Bake for 40- 45 minutes or until golden brown and the filling is set. After first 15-20 minutes of baking, use a pie shield to protect crust if it gets too brown. Cool.

PECAN PIE WITH MAPLE SYRUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.
• Combine eggs, maple syrup, brown sugar, butter, and vanilla extract in a large bowl. Blend well. Stir in pecans. Pour batter into the pie shell.
• Bake in the preheated oven until shell is golden brown and filling is set, 35 to 40 minutes.

PECAN PIE

Steps:

• Make the crust: Put the flour in a large bowl and cut in the cold butter with your fingers until the mixture forms coarse crumbs. Whisk 1/3 cup ice water and the egg yolk in a liquid measuring cup. Make a well in the center of the flour mixture and pour in the yolk mixture. Gradually stir the flour into the well until a rough dough forms. Divide the dough in half and shape each half into a ball. Wrap separately in plastic wrap and refrigerate overnight. (You will need only 1 ball of dough for this pie; freeze the other ball up to 1 month.)
• Flatten 1 ball of dough on a lightly floured surface, then roll out into a 12-inch round, about 1/8 inch thick. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
• Preheat the oven to 375 degrees F. Make the filling: Beat the butter and brown sugar in a large bowl with a mixer on medium speed until creamy, about 5 minutes. Beat in the eggs, one at a time, until combined. Beat in the corn syrup and rum until combined. Stir the pecans into the filling with a rubber spatula, then pour into the prepared crust.
• Bake the pie until the crust is golden brown and the filling is bubbling, about 1 hour (cover with foil if the filling is getting too dark). Transfer to a rack and let cool completely.

MAPLE SYRUP PECAN PIE WITH RUM

Steps:

• Preheat oven to 325.
• In a medium saucepan, over medium-high heat, bring the maple syrup, sugar and cloves to a boil. Reduce to a simmer and cook until mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit 1 hour for the cloves to infuse.
• While the syrup is infusing, spread the pecans out on a baking sheet and toast at 325, for about 12 minutes, when they begin to smell nutty. Set aside to cool.
• Remove the cloves from the syrup. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you've moved it to a measuring cup). Do not stir the syrup as you reheat it, as it may crystallize and harden. In a medium bowl, whisk together the syrup, eggs, melted butter, rum and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake at 325 until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes. Let cool to room temperature and enjoy!

MAPLE PECAN PIE

Steps:

• Pastry: In a food processor, combine the flour, butter and a pinch of salt, and pulse until the mixture resembles big breadcrumbs. Whisk the egg and 1 tablespoon ice water in a bowl until combined. With food processor motor running, add the wet mixture to the flour mixture. Process until mixture begins to form large clumps, stopping the machine before the mixture forms a ball. If it needs a bit more water, add it. You want the dough to just barely hang together, and not be too wet.
• Turn the pastry out onto a work surface, and knead very gently to bring the dough together. Form the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 1 hour. Two is even better.
• Preheat oven to 350 degrees F.
• Using a light dusting of flour on your board and rolling pin, roll out the dough to the desired thickness. Lay the dough into the pie plate, and prick with a fork all over, trim and decorate the edge of the pie as you wish.
• Filling: In a large bowl, combine the maple syrup, egg, sugar, and cream, and stir well to mix. Transfer the filling mixture to the pastry-lined pie dish. Top with the pecan nuts, and bake for about 35 minutes, or until set. Let cool before serving.
• Serve the pie with vanilla ice cream or whipped cream.

MAPLE-PECAN CREAM PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, brown sugar, sour cream, cream, syrup and flour. Pour into crust. Bake until filling begins to set, 15-20 minutes., Sprinkle pecans over pastry. Cover edge loosely with foil. Bake just until set (mixture will jiggle), 25-30 minutes longer. Remove foil. Cool on a wire rack.

EASY MAPLE PECAN PIE

Steps:

• Set oven to 350 degrees F (oven rack set to bottom).
• Sprinkle the chopped nuts over the pie crust.
• In a large bowl whisk together the maple syrup, brown sugar, eggs, white sugar, melted butter, flour and vanilla.
• Pour the filling over nuts and crust (do not mix).
• Bake for about 50-60 minutes, or until filling is set and slightly puffed.
• Transfer to a rack and cool completely.
• Delicious!

RUM PECAN PIE

Steps:

• Combine first 3 ingredients; cook over low heat, stirring constantly, until the sugar dissolves .
• Cool slightly .
• Add eggs, vanilla, rum, and salt to mixture, mix well .
• Pour filling into pastry shell and top with pecan halves .
• Bake at 325 degrees for 55 minutes or until set .
• Serve warm or cold .

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.

MAPLE SYRUP PECAN PIE

Steps:

• Maple syrup: Preferred grades are C, B, and A, in that order.
• Lightly grease a ten-inch pie pan and put the pie crust in it.
• Set the oven at 400°F to preheat.
• Position a rack to the middle.
• In a bowl, beat the eggs until they are combined.
• Add the sugar and mix well.
• Stir in the maple syrup, butter, salt, vanilla, and pecans.
• I'll frequently microwave the filling at this point just until it's warm, especially because my maple syrup and eggs are almost always refrigerator-cold. Stir frequently and don't overheat or the filling will start to set. Warming will allow the filling to set in the oven before the crust gets overcooked.
• Pour the filling into the pie crust and transfer to the oven.
• Bake the pie for 10 minutes.
• Reduce the temperature to 350°F and bake for an additional 30-35 minutes or until the filling is set.
• Give the pie a gentle shake; the center should remain firm (note that another 'zaar member had a problem with the pie being runny - you must bake until the center remains firm when the pie is shaken even if it takes more than 35 minutes).
• Let the pie sit at room temperature to cool completely.
• To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil (I've never actually done this).
• Gently press the foil against the pie.
• Freeze for up to two months.
• Defrost the wrapped pie at room temperature.
• Uncover the pie and warm in a 300°F oven for ten minutes before serving.

MAPLE SYRUP PIE

Steps:

• Heat oven to 400 degrees.
• Beat eggs until well-blended. Beat in maple syrup and butter. Pour the mixture into the baked pie shell, place in the oven and bake 25 minutes, just until the filling is set.
• Serve while still warm with whipped cream.

MAPLE-HONEY PECAN PIE

Steps:

• On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
• While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
• Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
• Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

MAPLE PECAN PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread the nuts evenly over pie shell.
• Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn.
• Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.