Pecan Pie Recipe with Maple Syrup | 1h 10m

Instructions:

1. Whisk flour and salt. Combine the 190g flour and salt in a large bowl until well aerated.
2. Cut in frozen butter. Add the 113g frozen butter cubes and work them into the flour using a pastry cutter until the mixture looks like coarse meal with some pea sized lumps. Note: Those lumps are what create the flaky layers later.
3. Hydrate the dough. Drizzle in the 60ml ice water one tablespoon at a time, tossing with a fork until the dough just starts to come together.
4. Chill the disk. Wrap the dough tightly and refrigerate for at least 30 minutes. Smell Check 1: The dough should smell cleanly of cold butter and flour.
5. Roll and fit. Roll the dough into a 12 inch circle, fit it into your 9 inch pie dish, and crimp the edges.
6. Blind bake the shell. Line with parchment and weights, then bake at 180°C for 12 minutes until the edges are pale gold and set.
7. Toast the pecans. Spread the 200g pecans on a tray and bake for 6-8 minutes at 180°C until they are fragrant and slightly darkened. Smell Check 2: Look for a deep, woody, nutty aroma that fills the room.
8. Mix liquid base. In a medium bowl, whisk the 3 eggs, 100g brown sugar, 120ml dark corn syrup, 120ml maple syrup, 56g melted butter, vanilla, salt, and cinnamon until completely smooth and glossy.
9. Assemble the pie. Arrange the toasted pecans in the pre baked shell and pour the syrup mixture slowly over them. Note: The pecans will float to the top, which is exactly what we want.
10. Final bake. Place the pie in the oven at 180°C and bake for 45-50 minutes until the edges are puffed and the center has a slight, stable jiggle. Smell Check 3: The kitchen should smell like warm caramel and toasted sugar.