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Maple Pecan Pie

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Maple Pecan Pie Recipe

Maple Pecan Pie ----- Large Photo of the Maple Pecan Pie

Diana Rattray
A maple pecan pie recipe, made with maple syrup and brown sugar, along with butter, pecans, and a flaky pastry. Use the flaky pie pastry below or your own favorite, or use a purchased unbaked refrigerated or frozen pie shell.
Large Photo of the Maple Pecan Pie


  • Pie Pastry
  • 1 cup all-purpose flour
  • 2/3 cup cake flour
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold butter, cut in small pieces
  • 5 tablespoons shortening, cut in small pieces
  • 1/4 cup ice-cold water
  • .
  • Pecan Pie Filling
  • 3 eggs, beaten
  • 1 cup pure maple syrup
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar, packed
  • 4 tablespoons melted butter
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups pecan halves or mixture of halves and pieces


Pie Pastry:
In food processor, combine flours, sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump. Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times. Wrap in plastic wrap and chill for about 1 hour. Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate.

Preheat oven to 350°. In a large bowl, combine the beaten eggs with maple syrup, corn syrup, brown sugar, salt, melted butter, and vanilla. Blend well; stir in pecans. Brush prepared pie shell with a little whisked egg white then pour filling into shell. Bake for 40 to 50 minutes, using a pie shield to protect crust edge if it gets too brown.

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