Technically summer is still blazing strong, but I am beyond ready for fall. With all the fall decorations and pumpkin flavored everything filling the stores, I’ve been ready to make some fall inspired pies. Why wait till the holidays? I’m highly impatient therefore, I’m making Pecan Pie this week.
For the filling:
3 Large Eggs
3/4 Cup Maple Syrup
3/4 Cup Packed Light Brown Sugar
1/4 Cup Unsalted Butter, melted
1 Teaspoons White Vinegar
3 Tablespoons Whiskey
1/4 Teaspoon Salt
2 Cups Pecan halves
Make your dough, my go-to pie dough is an All Butter Crust. Let it rest in the fridge for at least an hour or overnight. Once the dough is chilled, roll out the crust and put it into a 9-in pie plate. Tuck the crust into the plate, trim any excess and fold your edges. Freeze the crust while you get the filling ready.
Preheat your oven to 350 degrees F.
In a bowl, beat the eggs with an electric hand mixer until the eggs are frothy. Stir in the maple syrup, brown sugar, butter, vinegar, whiskey and salt. Mix in the pecans. Pour the filling into the pie shell and smooth it out with a spoon.
Bake for 50 to 55 minutes, until the crust is golden and the center remains firm when gently shaken.
Cool on a wire rack for at least an hour. Pie can be served warm or at room temperature.
Recipe from Pie School by Kate Lebo.