rum and maple pecan pie

With Thanksgiving around the corner the internet has been flooded with recipes for pies. I haven't made a pie in months so I thought the time had come to make a pecan pie. When I saw Danielle Alvarez's recipe for her bourbon and maple pecan pie I thought I'd give it a try.

I used Danielle's recipe as a starting point but then made a few changes along the way. I browned the butter for the filling as per the recipe then I pre-baked the tart shell, something I don't normally do. I was interested to see whether this extra step would make a difference to the finished tart. 

I used my favourite vintage metal pie plate and as the pie plate is deeper than a flan tin, it holds 
a little more filling so I adjusted the quantities. There also isn't any bourbon in my house so I used what I had on hand which was rum.

I kept my fingers crossed that the pecan pie would turn out okay because I was taking it to a friend's house for dessert.

Here's the recipe for you which makes a 23cm/9 inch pie. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C. 
Rum and Maple Pecan Pie 
170g plain flour 
2 tsp caster sugar 
¼ tsp table salt
110g cold unsalted butter, chopped 
2 - 4 tbs ice cold water

200g pecans 
70g unsalted butter 
2/3 cup white or brown sugar or a mixture of both
1 tbs cornflour or plain flour 
Pinch salt 
1 tsp vanilla 
2 tbs rum 
¾ cup maple or corn syrup 
3 eggs

Combine the flour, sugar and salt in a food processor. Add the butter and process until the butter is pea sized. Gradually add sufficient water until a dough just starts to forms around the blade. Shape the dough into a rectangle, wrap in plastic and refrigerate for 30 minutes.

Roll the pastry out thinly to fit a 20-23 cm pie plate, cut off excess pastry leaving a 1 cm overhang and reserving the trimmings. Fold the overhang back under itself and crimp the edges. Return the pie to the fridge for another 10 minutes.

Preheat the oven to 180°C. Place a large piece of baking paper onto the pastry shell and cover with pie weights, dried beans or rice. Place the pie on a baking sheet and bake for 20-25 minutes or until the edges start to becomes golden. Remove the baking paper and the pie weights and return the pie to the oven for a further 10-20 minutes until the case is golden brown.

If your base is puffing up, poke a few holes in it using a fork. Remove the pastry case from the oven and allow it to cool. If you see any cracks or holes (including ones you made with a fork), press a small piece of the reserved pie dough to seal it shut. This step can be done a day or two ahead.

Preheat the oven to 180°C. Divide the pecans into two - 125g for the filling and 75g for the topping. Toast the 125g pecans in the preheated oven for approximately 10 minutes. Allow to cool before roughly chopping.

While the pecans are cooling, place the butter in a small saucepan and cook over a medium heat until the butter is deeply caramelized and smells nutty. Allow the butter to cool a little.

In a mixing bowl, whisk together brown sugar, cornflour, salt, vanilla, rum, maple syrup and the eggs. When the butter has cooled, measure out 3 tbs of browned butter, add it to the remaining ingredients then stir in the chopped toasted pecans.

Place the par baked pastry case onto a baking tray. Pour the mixture carefully into the pastry case then arrange the remaining pecans decoratively on the top. Place the tray on the centre rack then bake the pie for 45 minutes at 180°C or until the filling is well browned, slightly puffed and just set. 

Remove the pie from the oven and place on a wire rack. Allow to cool completely before serving to allow the filling to set. Serve with unsweetened whipped cream.


Would I make this pie again? Probably not. I've been making pecan pies for years and I prefer the flavour of pecan pie made with corn syrup. I guess it's the taste of  the familiar. The addition of flour set the filling a little too much for my liking. I also found the addition of alcohol overpowered all the other flavours. The pie was well baked though with no hint of a soggy crust so in the future I might pre-bake the pastry shell.

See you all again next week with some more baking from my kitchen.

Bye for now,



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