Second only to the seasonal mascot pumpkin, pecan pie is a time-honored traditional mainstay of the Thanksgiving dessert table. These simple additions to a classic recipe will quickly become a favorite of your household guests.
Serves 8 people
¾ cup (1½ sticks) cold unsalted butter, cut into pea-size pieces, plus more for greasing
1 cup (125 g) all-purpose flour, plus more for rolling
Pinch of kosher salt
In the bowl of a food processor, combine the butter, flour, and salt, and pulse a few times until the mixture looks like crumbled feta cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry, add the remaining water and pulse until it comes together.
Remove the dough from the food processor to a clean work surface and form it into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour. (This can be done a few days in advance; when you are ready to use the dough, remove it from the refrigerator 20 to 30 minutes beforehand.)
Preheat the oven to 300°F. Lightly grease a deep-dish 9-inch pie plate.
Dust the dough and a work surface with flour. Using a rolling pin, roll the dough out evenly in all directions, forming a circle about 10 inches wide and inch thick. (Turn the dough in between rolls, dusting with more flour if necessary, to prevent it from sticking to the work surface and help it to roll out more evenly.)
Drape the dough into the prepared pie plate, leaving ½ inch of dough hanging over the edge. Trim off the excess and crimp the crust around the edge of the pie plate with a fork. Place the pie plate on a baking sheet and spread the pecans in the crust; set aside.
2 cups pecan halves
2 cups Crown Maple syrup (Very Dark Color, Strong Taste)
½ cup Crown Maple sugar
½ cup (1 stick) unsalted butter
¼ cup good-quality bourbon
½ teaspoon kosher salt
2 heaping tablespoons all-purpose flour
6 large eggs
Combine the maple syrup, maple sugar, butter, bourbon, and salt in a saucepan over medium heat; whisk constantly until the sugar is dissolved and the butter is melted, about 3 minutes. Remove from the heat and whisk in the fl our until smooth. Let cool until warm but no longer hot.
In a small bowl, whisk the eggs together; add ½ to ¾ cup warm syrup mixture to the eggs and whisk together. Whisk the egg-syrup mixture back into the saucepan of remaining syrup to combine. Pour over the pecans in the crust.
Carefully place the pie (on the baking sheet) in the center of the oven and bake until the pecans are golden and the pie is puffy and jiggles slightly when moved, but does not ooze, about 45 minutes. Cool completely before slicing and refrigerate any leftovers. Leftover pecan pie can be kept in the refrigerator for up to 1 week.