Elevate Your Thanksgiving with a Spicy Maple Pecan Pie
This show-stopping pie is a game-changer for your holiday gathering. By cooking down maple syrup with star anise, you’ll create a rich, spicy syrup that adds depth and complexity to the classic pecan pie. Plus, our tips for making the perfect pie crust will ensure a flaky, buttery base for your masterpiece.
The Perfect Pie Crust
To make the crust, combine flour and salt in a food processor and pulse until just combined. Add chilled butter and pulse until the mixture resembles lima beans. Gradually add ice water, pulsing until the dough comes together. Wrap and refrigerate for at least 1 hour or up to 4 months.
Assemble the Crust
On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer to a 9-inch pie plate and trim excess dough. Crimp the edges for a decorative touch. Prick the crust with a fork and freeze for 15 minutes or refrigerate for 30 minutes. Preheat your oven to 400°F and bake for 20 minutes with foil and pie weights. Remove the foil and bake for an additional 5 minutes.
Spicy Maple Filling
In a medium saucepan, combine maple syrup, Demerara sugar, and star anise. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the mixture reaches 1 cup. Remove from heat and let infuse for 1 hour. Meanwhile, toast pecans in a 325°F oven for 12 minutes or until fragrant. Whisk together the infused syrup, eggs, melted butter, rum, and salt. Fold in toasted pecans and pour into the baked crust.
Bake to Perfection
Transfer the pie to a rimmed baking sheet and bake at 400°F for 35-40 minutes or until firm to the touch with a slight jiggle. Let cool to room temperature before serving with whipped crème fraîche.
Tips and Variations
For a perfectly flaky crust, make sure to keep your butter cold and handle the dough gently. If you don’t have a food processor, you can make the crust by hand with a pastry blender or your fingers. Experiment with different spices, like cinnamon or nutmeg, to add unique flavor to your pie.
Reprinted with permission from Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make by Melissa Clark. Copyright 2011. Published by Hyperion Books.
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