1 pastry for 9-inch pie
1 cup packed dark brown sugar
1 cup pure maple syrup
3 large eggs
3 tablespoons butter or margarine
1 tablespoon bourbon or 1 teaspoon vanilla extract
¼ teaspoon salt
2 cups pecan halves
1 large egg white
- Heat the oven to 375°F. Roll dough into a 12-inch round on a floured surface.
- Gently place dough round into a 9-inch glass or ceramic pie plate. Press dough rounds against the bottom and along the sides of the plate without stretching.
- Trim the edge of the dough from the pie. Place the overhang on a surface and cut it into 40 shapes with a ¾-inch decorative cookie cutter.
- Reroll the extra to make decorative trim for the pie later if necessary.
- Put the pie shell in the refrigerator for 15 minutes. Put the 40 dough shapes in the refrigerator until ready to use.
- Put foil or parchment in the pie shell. Weigh it down with dried beans or uncooked rice.
- Bake 12-14 minutes or until the pie shell begins to set.
- Remove the foil (and the weights) and bake another 13-15 minutes, until golden.
- At the same time, mix sugar, syrup, whole eggs, butter, bourbon (or vanilla extract), and salt with a wire whisk in a large bowl until it is well blended.
- Put the hot pie shell into an 18- by 12-inch jelly-roll pan. Brush the pie shell rim lightly with egg white.
- Gently place the cut shapes around the rim. Spread pecans evenly in the pie shell. Layer sugar mixture on top.
- Bake until the filling is golden brown, puffed, and set around the edges, 35 minutes. The center of the pie should jiggle slightly when done.
- Let the pie cool on a wire rack.
Recipe adapted from Good Housekeeping
Links are being provided for information purposes only. Raymond James is not affiliated with and does not endorse, authorize or sponsor some of the listed websites or their respective sponsors. Raymond James is not responsible for the content of any website or the collection or use of information regarding any website’s users and/or members. Raymond James is not affiliated with Good Housekeeping.