Maple and Pecan Pie with Salted Maple Caramel Sauce Recipe
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 40m | 1h 10m | 1h 40m, Plus additional time |
All the flavours of autumn in this Maple and Pecan Pie! Topped with a delicious drizzle of Salted Maple Caramel and creamy vanilla ice cream.
Ingredients
- For the Salted Maple Caramel
- 260g Pure Maple Syrup, Dark Robust
- 30g unsalted butter, cubed
- 60ml double cream
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- For the Pastry
- 200g plain flour, sifted
- 1/2 teaspoon cinnamon
- 100g cold unsalted butter, cut in cubes
- 40g icing sugar, plus extra for dusting
- 1 egg yolk
- 3 – 4 tablespoons cold water
- For the Maple Pecan Pie Filling
- 250g shelled pecan halves
- 60g unsalted butter, melted and cooled
- 260g Pure Maple Syrup, Dark Robust
- 75g brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Start with making the caramel. Measure out all the ingredients and have them ready. Put the vanilla in with the cream. Place a candy thermometer on the side of a deep heavy sauce pan. Heat the maple over a medium heat and do not stir. Be very cautious at this stage as when the maple starts to bubble, it will bubble rapidly. Heat until the temperature reaches 107C -110C (225F – 230F). At this point remove from the heat and add the butter. Stir gently and let the butter melt. Then add a little of the cream to the sauce pan and stir in. Slowly add the rest of the cream and vanilla and stir. Next stir in the salt. Pour it into a shallow metal bowl to cool. Place it in the refrigerator and leave to thicken.
- Next begin with making the pastry. Grease and line the bottom of a 23cm shallow pie tin. In a food processor add the flour, sugar, cinnamon and butter and blitz until the mixture resembles fine bread crumbs. Then add the egg yolk and 1 tablespoon of water at a time until the mixture starts to come together to form a pastry dough.
- Now place the dough on a floured surface and roll out to about 3mm thickness. Put the pastry in the pie tin and cut away some of the excess pastry and crimp the edges. Place the pie tin in the refrigerator for 30 minutes.
- Meanwhile preheat the oven to 200C/Fan 180C/Gas Mark 6 and place a baking tray in the oven. A hot baking tray will ensure the bottom of the pie case bakes well.
- Now it’s time to blind bake the pie case. This prevents a soggy pie shell. Cut a large piece of greaseproof paper that will cover the pie case. Scrunch up the greaseproof paper into a ball and open it up again. Now it is easier to cover the pie case. Cover with ceramic baking beans or dried pasta. Put the pie tin on the hot baking tray and bake for 12 minutes with the baking beans then remove the beans and greaseproof. Bake for a further 2 – 3 minutes until golden. Set aside and cool on a wire.
- Reduce the oven temperature to 177C/157C Fan/Gas Mark 4. Whisk together all the pie filling ingredients apart from the nuts. Place the nuts in the baked pastry shell and pour the maple filling mixture over the pecans. Bake for about 50 minutes until set. Remove from the oven and cool on a wire rack.
- Serve with vanilla ice cream and a drizzle of salted maple caramel sauce.
