Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #08- Maple Pecan Pie February 23, 2010

Filed under: 2010 Pie Project,Pie #08- Maple Pecan,Sweet Pies — paulaspieproject @ 10:11 pm
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Look what Travis and the boys got me for Valentine’s Day!

So this week it is Maple Pecan Pie for my Sweetie-pie!  It’s my post Valentine’s Day pie.  Pecan pie has always been a personal favorite of  Travis and I can’t think of a better way to show him how much I love him than to tempt him with some lovin’ from the oven!

I pulled this recipe from my brand new Pie cookbook by Ken Haedrich.  (In the photo it’s the one on my right with the empty pastry shell)  And after reading parts of the book, let me tell you- Mr. Haedrich is the true “Pie King”.  Brothers Dan and Mark, you can quit your trash talk about who is the better pie maker.  This guy wears the crown in my book.  I never read or seen a more comprehensive resource on pie baking.  Truly, he should retitle his book to be called the Pie Encyclopedia.  There are 300 recipes for pies in this book and the majority of them are sweet pies.  He barely scratches the surface for the savory ones.  And the pie crusts- 21 different crust recipes!  Ge’ez, I could bake a new pie almost every day from this book alone. Could, but won’t.  Once a week is enough for me mainly due to the blogging bogging me down.

Anyway, so here is the Maple Pecan Pie recipe and the Flaky Pie Pastry recipe that is recommended to go with it.


Personal Notes:

  • I really like mixing my crusts by hand.  But if  I had a bigger food processor, I would probably enjoy that way too.  No doubt it is a faster process.
  • I pricked the bottom of this crust before baking like I do with all of my partially baked pie crusts.  This time, I regretted doing so.  When my pie was baked, cooled and ready to serve, my crust stuck to the bottom of the pie plate!  I have never had that happen and needed some serious tools to pry each piece out of the pie plate! The syrupy filling must have seeped through the partially baked crust holes and found its way underneath to the bottom of the crust during the baking.  Then the sticky mess dried to the crust like glue.  
  • Did you notice how much filling was left (see photo)?!  I followed the directions exactly and had at least a cup full of filling that would not fit into my pie pastry. Not to be wasteful, I pulled out my cupcake pan and  paper liners and baked the crustless mini pecan tarts for 25 minutes.   These gooey tarts stuck also to the bottom of the liners and were a bit of a challenge to get out.
  • Another “feature” of this pie recipe was that it was very gooey in consistency.  My experience with pecan pies up until now has been the filling turns into some what of a solidified structure after the baking process, so that when the pie is cool and cut , pieces can stand-alone (i.e. don’t fall apart).  This was not the case with my pie this time.  It was pie soup. 
  • It was a very yummy pecan pie soup, I will add.  I think my Valentine really enjoyed it!  The maple syrup and the touch of almond extract were very noticable and added to the overall aroma and flavoring of the pie.  So I have to rate this pie high on the taste end but low on the presentation end. 
  • And I definitely call for a pie mulligan or pie re-do on this one.

2 Responses to “Pie #08- Maple Pecan Pie”

  1. Travis Says:

    We Dryden men know a good thing when we find it, so the pie-related Valentine’s gifts were a no-brainer for us. And, contrary to the popular adage, in our case receiving proved to be even better than giving!

    Now, on to the pie! Pecan pie is one of my favorites in the entire world, and this particular incarnation took it to another level. The addition of that natural maple syrup essentially turned those nuts into a plate of pralines. Yes, the crust leaked worse a Louisiana dike but that result had a silver lining – it caramelized the crust into a crisp, sugary delight, well worth the work to pry it up from the pan (as I did, rather than see it lost to the dishwasher). And the ill-congealed state of the filling only made it easier to commingle with the vanilla bean ice cream that we served with it. I think I’m in love!

    I do hope this is a do-over, not just for the sake of your pride and perfectionist nature my dear. If the mulligan comes off without a hitch I will easily and gratefully award this my first perfect 10 of the competition. It’s just that perfectly conceived.

    So many thanks Paula, and a belated Happy Valentine’s Day to all you fellow pie lovers. I hope yours was as tasty as ours, but I bet it wasn’t. Neener, neener, neener 🙂

  2. Angie McPreggers Says:

    I was lucky enough to be invited to the Dryden’s to give this twist on the “standard recipe” a try. I loved the extra richness that the maple syrup gave to the pie (and maple syrup is rich in iron, so it’s good for you!). It made it taste even more dense and rich for an already rich pie. It was wonderful with ice cream. I couldn’t eat two pieces in one setting, but I certainly thought about a second piece the next day!

    As for the runny pie issue. I remember having a runny pecan pie or two during Thanksgiving with my family. I am not savvy enough to know what causes this, but no worries….. I would NOT hesitate to team it with ice cream.

    If you are in the mood for Pecan PIe with a little twist, this is a perfect recipe. Two thumbs up!

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