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Categories:
crust flour sugar kosher salt vegetable shortening egg yolk water white vinegar maple filling eggs light brown sugar maple syrup sour cream unsalted butter flour vanilla pecans
Viewed: 75 - Published at: 8 years agoIngredients
- Crust:
- 2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons vegetable shortening
- 1 large egg yolk
- 1/4 cup water
- 2 teaspoons white vinegar
- 1/8 teaspoon maple extract
- Filling:
- 3 large eggs
- 1/2 cup light brown sugar
- 1 cup pure maple syrup
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 cup chopped pecans
Method
- Heat oven to 350 degrees.
- For crust, stir first three ingredients together in a large bowl. Cut in shortening until crumbly.
- Mix egg yolk, water, vinegar, and extract together in a small bowl. Pour over first mixture. Work together with a fork until crumbly.
- Remove 1/2 cup of dough. On lightly floured surface, roll to 1/8 inch thickness. Use a small maple leaf cutter to cut into 15 leaves. Set aside.
- Roll remaining dough out on lightly floured surface to fit a 9-inch deep dish pie plate. Place crust into plate. Crimp edge as desired.
- For filling, in a large mixing bowl, beat eggs and brown sugar on medium speed for 2 minutes. Add syrup, sour cream, butter, flour, and vanilla. Beat on medium speed for 1-2 minutes until smooth. Stir in pecans. Pour into crust.
- Arrange 8 of the maple leaves on crimped edge of crust, pushing in slightly to adhere to crust.
- Bake for 25 minutes.
- Remove from oven and arrange remaining maple leaves on top of pecans.
- Return to oven for 20-30 minutes more until center is set, covering crimped edge with foil if necessary to prevent over-browning.
- Remove from oven and cool for 30 minutes. Slice into wedges to serve. Serves 8.
