This old-fashioned maple pecan pie recipe is made with maple syrup, giving it a rich, naturally sweet flavor that’s packed with pecans in a delicious maple filling!
Maple Pecan Pie
Pecan pie is my family’s very favorite pie, and I can never seem to make enough… It disappears first out from the Thanksgiving and Christmas dessert tables!
You can make this pie the day before serving, which makes it ideal for Thanksgiving if your oven will be occupied with a turkey, stuffing, sweet potatoes, rolls, and green bean casserole on Thanksgiving day!
Crust Ingredients
This egg and vinegar pie crust is really easy to make and super crusty, crispy, and flaky when you serve it! You can also mix up this pie crust, and put the dough in the fridge for an easy rollout later! This recipe makes 2-3 pie crusts depending on how thin your roll them.
- 1 1/2 cup Cold Butter
- 3 cups unbleached flour
- 1 large egg
- 5 tablespoons of very cold water
- 1 tablespoon of white vinegar
- 1 tsp salt
Tools
- 9-inch pie plate
- Whisk
- Medium-sized mixing bowl.
Directions
- In a large bowl, use a pastry cutter to work the cold butter into your flour and salt till it looks like a coarse meal or crumb.
- Then, In a smaller bowl, beat 1 large egg with a fork. Add 5 tablespoons of cold water, and 1 tablespoon of white vinegar.
- Pour the egg mixture into the flour and butter mixture, and mix gently till all of the ingredients are incorporated.
- Cut the pie crust dough into 2-3 even pieces, and roll each piece into a ball, and place each one in a gallon-sized Zip Lock bag.
- Put pie crust balls in the freezer for 15 to 20 minutes to chill.
- Remove one pie crust dough ball from the freezer.
- Remove pie crust dough from the zip loc gab.
- On a well-floured surface, roll pie crust dough… Start at the center of the ball and work your way out!
- Roll to about 1/4 inch thick and a couple of inches wider in diameter than your 9-inch pie pan!
- Roll the crust up on your rolling pin and transfer to the pie pan, where you can roll it back out and set in place!
Pie Crust Tips:
If the dough gets sticky, sprinkle flour on your dough and a rolling pin.
If dough sticks to your countertop, use a metal spatula to gently scrape it off. Then flip it over and finish rolling it out to about 1/4 inch thick (and a larger diameter than your pie pan!)
With a spatula, or your rolling pin, gently lift the dough from the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Pie Filling Ingredients
- 2 1/4 cups whole pecan halves
- 3 eggs
- 2 tablespoons flour
- 1/2 tsp salt
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1 cup pure maple syrup
- In a medium-sized bowl combine eggs, flour, butter, brown sugar, salt, and maple syrup. Mix well.
- Pour pecans into raw pie crust, and spread them out evenly.
- Pour your maple mixture over the pecans in the pie shell.
- Cover the edges of your crust with a 2 inch wide 24 inch long piece of foil to prevent burning.
- Bake in a preheated oven at 375 degrees F for 25 minutes.
- Then, remove foil covering crust, and bake for an additional 15 minutes.
- Cool your pie on a wire rack, or cutting board.
- Serve with a scoop of whipped cream or vanilla ice cream… Enjoy your old-fashioned pecan pie!
- If you are lucky enough to have any leftovers, cover them and refrigerate them after the pie has set out for 2 hours.
Tips
Use Cold Ingredients: For the pie crust, ensure the butter, egg, and water are very cold. Cold ingredients help create a flaky crust.
Proper Rolling Technique: When rolling out the pie crust, start from the center and work your way outward. This technique helps achieve an even and round crust.
Check Doneness: The pie is done when the filling has set, and a knife or toothpick inserted into the center comes out clean. Keep an eye on it during the final 15 minutes of baking.
Cooling Time: Allow the pie to cool completely on a rack before slicing. This will help the filling set properly.
Thanksgiving Recipes
This pecan pie is good any time of year… But it’s a classic Christmas and Thanksgiving Dessert too! I like to serve it with Roasted Turkey Breast, a big green beans casserole, mashed potatoes with homemade gravy, cranberry sauce, homemade buttery sourdough rolls, and stuffing!
You can also serve this for a Sunday Dinner with Boston Butt Roast, a traditional roast beef, hot homemade bread, and a green salad! The possibilities are endless! You may also be interested in making candied yams with maple syrup on the stovetop!
If you are making this for Thanksgiving, print out your free Thanksgiving coloring pages to keep the littles busy while you’re cooking!
Recipe Card
I’d love a star rating or review in the comments bellow! Or tag me with your pecan pie on Facebook!
Maple Pecan Pie – Old Fashioned Recipe
Ingredients
- For the crust:
- 1 1/2 cups Cold Butter
- 3 cups unbleached flour
- 1 large egg
- 5 tablespoons of very cold water
- 1 tablespoon of white vinegar
- 1 tsp salt
- For the Filling:
- 2 1/4 cups whole pecan halves
- 3 eggs
- 2 tablespoons flour
- 1/2 tsp salt
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1 cup pure maple syrup
Instructions
- In a large bowl, use a pastry cutter to blend the cold butter into the flour and salt until it resembles a coarse meal or crumbs.
- In a smaller bowl, beat 1 large egg with a fork. Add 5 tablespoons of cold water and 1 tablespoon of white vinegar.
- Pour the egg mixture into the flour and butter mixture, and mix gently until all ingredients are incorporated.
- Divide the pie crust dough into 2-3 equal pieces and shape each into a ball. Place each ball in a gallon-sized Zip Lock bag.
- Chill the pie crust balls in the freezer for 15 to 20 minutes.
- Remove one pie crust dough ball from the freezer.
- Roll out the pie crust on a well-floured surface, starting from the center and working your way out. Roll to about 1/4 inch thick and a couple of inches wider in diameter than your 9-inch pie pan.
- Carefully transfer the rolled crust to the pie pan, gently pressing it against the corners of the pan. Trim the edges for a clean finish.
- In a medium-sized bowl, combine eggs, flour, melted butter, brown sugar, salt, and maple syrup. Mix well.
- Spread pecans evenly in the raw pie crust.
- Pour the maple mixture over the pecans.
- Cover the crust with foil to prevent burning.
- Bake at 375 degrees F for 25 minutes.
- Remove the foil covering the crust and bake for an additional 15 minutes.
- Allow the pie to cool on a rack.
- Enjoy your old-fashioned pecan pie!
Video
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Wendy
The pecan pie is delicious, just the right amount of sweetness; was perfect for Thanksgiving, will make it again!