Pecan Maple Pie
PECAN MAPLE PIE - with Kumquats and Bourbon *10-inch pie shell recipe separate. Sugar - 3/4 cup Maple Syrup - 1/2 cup Light corn syrup - 1/2 cup Bourbon - 2 tbsp Salt - 1/2 tsp Unsalted butter - 1/4 cup Vanilla extract - 1 tsp Large eggs, lightly beaten - 3 Pecan halves - 2 cups Kumquats, thinly sliced - 1/2 cup
Directions: In a saucepan, combine the sugar, maple syrup, corn syrup, bourbon, and salt over medium heat. Bring to a rolling boil and boil for 1 minute. Take the pan off the heat, add butter and whisk as it melts. Let mixture cool to room temp. Preheat oven to 350 degrees. Add vanilla and eggs to the cooled mixture and stir to mix well. Stir in pecans and kumquats then pour into the pie shell. Bake 40-60 min.
The Shell
From our first cookbook: TARTINE
*Recipe makes two 9-inch or 10-inch tart or pie shells.
3-2-1. Flour - Butter - Water. Handle gently, and keep the butter and water ICE COLD.
Salt 1 tsp Water, very cold 2/3 cup All-purpose flour 3 cups + 2 tbsp Unsalted butter, very cold 1 cup + 5 tbsp
In a small bowl, add the salt to the water and stire to dissolve.
Put the flour in a mixing bowl. Cut the butter into 1-inch pieces and scatter over the flour. Using a pastry blender or 2 knives, cut the butter into the flour until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Drizzle in the water-and-salt mixture and stir and toss with a fork until the dough begins to come together in a shaggy mass. Gently mix until the dough comes together into a ball but is not completely smooth.
Lightly flour your work surface and divide the dough into 2 equal balls and shape each ball into a disk 1-inch thick. Wrap in plastic wrap and chill for at least 2 hour or for up to overnight.
When ready - roll out your dough to 1/8 inch thick, from the center toward the edge. Lift and rotate the dough a quarter turn every few strokes and work quickly to prevent the dough from becoming warm.
Carefully transfer the round to the pie dish or tart pan. Gently press the bottom and sides in place. Trip the dough with a sharp knife. Chill the shell until firm to the touch, 30 minutes to 1 hour before baking.
Preheat the oven to 375 degrees. Line the pastry shells with parchment paper and fill with pie weights. For partially baked crusts, bake for about 20 minutes. For a fully baked shell, bake for about 25 minutes. Remove the weights and paper and return the shells to the oven and bake until golden brown, about 5 minutes longer.