Ingredients

The following ingredients have 6 Servings
  • 1 1/4 cups (150g) all-purpose flour
  • 2 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1 stick (110g) cold unsalted butter, diced
  • 2 Tablespoons ice cold water
  • 2 Tablespoons ice cold vodka (or water)
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 4 eggs, beaten
  • 1 stick (110g) salted butter
  • 2 cups (300g) pecans, chopped (+ extra to line the top)

Instruction

  • For the dough: pulse together flour, sugar and salt in a food processor until combined. Sprinkle in half of the diced butter and pulse in 2-second intervals, 2-3 times, or until incorporated. Add remaining butter and pulse until incorporated. Dough will be in little clumps.
  • Add water and vodka and use a spatula to mix the liquid into the dough, until just combined (do not over mix). Pack the dough into a bowl, then wrap in a plastic wrap and refrigerate for 1 hour.
  • Transfer the dough to a well-floured work surface, then lightly dust the top of the dough as well as the rolling pin with some flour. Roll out the dough into a circle at least 12 inches in diameter.
  • Carefully transfer the dough to a 9-inch pie pan and gently press the dough into the plate.
  • Section by section, carefully pinch the crust into itself to sculpt an upstanding ridge.
  • Place the pie crust in the freezer for 10 minutes to re-chill the butter before continuing.
  • Remove from the freezer, then line the inside and the edge of the pie crust with aluminium foil, then fill with some dried beans and pre-bake immediately for 10 minutes at 400°F (200°C).
  • In a medium bowl, whisk together sugar, maple syrup, vanilla, salt and cinnamon. Add eggs and beat until smooth.
  • Melt butter in a small saucepan over medium heat for 4-5 minutes, stirring often, until the butter turns brown and fragrant.
  • Slowly pour butter into the mixture, and whisk to combine.
  • Stir in chopped pecans, then pour the filling into the prepared pie crust.
  • Bake for about 50 minutes, or until the filling is almost set. Remove from the oven, line with the extra pecans then bake again until the filling is perfectly set.
  • Cool on a rack for a couple of hours before slicing and serving. Enjoy with some whipped cream or vanilla ice cream.