We’re welcoming Amanda to the team as our Product Flow & Data Specialist, a new position created to streamline the processes by which we supply our pantries. Amanda started college as a math major, so for Pi Day she’d like to introduce herself with her favorite Pie Recipe!
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 30 minutes
Total Time: 1 hour hr 30 minutes
Servings: 8 servings
Calories: 550kcal
FOR THE PASTRY
- 2½ cups all-purpose flour
- 1 tablespoon brown sugar
- pinch salt*
- 1⁄4 teaspoon baking powder
- 1 cup butter (cold)
- 1 egg
- ¼ cup + 2 tablespoons cold water
- 1 teaspoon white vinegar
*If you use unsalted butter then add ¼ teaspoon of salt.
FOR THE FILLING
- 1 ¼ cup maple syrup (300 g)
- 2/3 cup brown sugar (lightly packed) (120 g)
- 2 large eggs room temperature (slightly beaten)
- 1/4 cup butter softened (55 g)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup chopped pecans (75 g)
- 1/2 cup chopped apple* (120 g)
*Note about apples: they should be full-size. “Lunchbox sized” apples are picked before they are mature, resulting in a mealy texture and bland flavor. Recommended varieties: Braeburn, Golden Delicious, or Granny Smith
Instructions
Pre- heat oven to 400° (200 celsius) degrees. Lightly grease and flour a 9 inch (23 cm) pie plate.
FOR THE FILLING
- In a frying pan, toast the pecans over medium heat until fragrant. Stir frequently to avoid scorching.
- When the pecans start to darken slightly and smell toasty, remove pan from heat and set aside.
- In a small pot add the maple syrup and brown sugar, cook gently over low to medium heat for 5-15 minutes, stirring constantly (do not bring to a boil) until it thickens. Begin checking the consistency every 1-2 minutes once you have reached the 5-minute mark. To check, dip a spoon in the mixture and lift it out. If the syrup slowly coats the spoon without immediately dripping off, it is ready. Remove from heat and set aside to cool completely.
- In a medium bowl beat eggs slightly, then add the cooled syrup mixture, mix well with a wooden spoon to combine, then add the butter, salt and vanilla and combine well.
FOR THE PASTRY
- You can make this dough either by hand or with a food processor.
- In a medium bowl or in the food processor container whisk together the flour, brown sugar, salt and baking powder. Either cut in butter or pulse until mixture resembles coarse crumbs.
- In a medium bowl beat together the egg, cold water and vinegar. Add to flour mixture and mix until almost combined. Transfer to a flat surface and gently knead into a ball. Wrap in plastic and chill for approximately 30-60 minutes before using.
- Remove the dough from the fridge and knead softly a few times to soften the dough. Cut the dough into 2 parts. On a lightly floured flat surface, roll one part into a circle (1/8 inch thick), (make sure to flour the rolling- pin also), place the dough in the prepared pie plate. Sprinkle the bottom with the apples and pecans, then pour the butter tart filling on top. Bake in 400° (200° celsius) oven for 15 minutes, then lower to 350° (180° celsius) and bake for an additional 15-20 minutes (until the crust is golden*, filling will be lightly browned but still bubbling). Let cool before serving.
*If the crust is browning too much then cover the edges with foil.
LEFTOVER PIE DOGUH? Make CINNAMON TWISTS!
In a small bowl mix 1 tablespoon (15 grams) sugar and 1 teaspoon (5 grams) cinnamon. With the extra pastry, roll the dough into desired thickness (about 1/4″ or slightly less) cut into strips and twist or use a small cookie cutter to make shapes, then sprinkle with the sugar/cinnamon mix and bake in 350° (180°) degree oven until golden, approximately 5-10 minutes). Let cool and serve.