Maple Pecan Pie
The Alabama Pecan Company, Samson, Alabama
by Elizabeth Shanks
November 24, 2020
Servings: 8 Time: 2 hours
Pie Crust (makes 2, 9" pie crusts)
2 1/2 cups all-purpose flour
3 TBS sugar
2 tsp salt
12 TBS butter, frozen
1/3 cup water, cold
2 TBS vodka, cold
Maple Pecan Filling (makes filling for 1, 9" pie)
2 cups Sweet Grown Alabama pecans
4 TBS butter, melted
1/2 cup dark brown sugar
1 TBS flour
2 tsp vanilla extract
1/2 cup maple syrup
1/2 cup yellow label syrup (light corn syrup)
1/4 tsp salt
For Pie Crust
Mix all your dry ingredients into a medium size mixing bowl.
Using a grater, grate your frozen butter into your dry ingredients and, working quickly, lightly mix together until the butter is thoroughly coated.
Mix your cold water and cold vodka together then slowly add into the butter and flour mixture, until dough just comes together.
Divide dough in half, each half will be enough to make one 9 inch pie.
If not using immediately, wrap in cling wrap and place in refrigerator. Use within the next few days.
If you're ready to make your pie, pre-heat oven to 350 degrees and starting with a floured surface, roll dough out into a circle and to about 1/4 inch thickness.
Transfer dough into your pie plate, cutting off any excess that may hang over the plate.
Place dough and plate in the freezer for 20 minutes.
Once the 20 minutes are up, poke a few holes in the bottom of the pie crust dough and "blind bake" the crust for 10 minutes.
For Maple Pecan Filling
While your pie crust is blind baking, combine all filling ingredients, except pecans, into a medium sized mixing bowl and whisk together, making sure everything is fully incorporated.
Once the crust is done baking, place raw pecans into the bottom on the pie plate and then pour your mixture on top of the pecans.
Bake pie at 350 degrees for 30 - 35 minutes or until the center is set.
Let cool and enjoy!