Maple Pecan Crunch Pie

Paula and Jamie are always experimenting with different filling combinations, especially for the most pie-centric holiday of them all: Thanksgiving. While this pie is certainly suitable for the holiday table, it is also a good candidate to have on hand for company stopping by for a visit. The topping is dense and crumbly while the bottom layer is sweet and gooey. A slim slice would be the perfect accompaniment to a cup of tea on a cold November afternoon.

Photography By Carol Sullivan | November 01, 2013

Ingredients

SERVINGS: 8 Serving(s)

Dough

1 cup all-purpose flour
¼ teaspoon salt
2 tablespoons unsalted butter, chilled and cut into small bits
2 tablespoons vegetable shortening
4 tablespoons ice water

Topping

1/8 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small bits

Filling

2 large eggs, lightly beaten
½ cup light brown sugar
¾ cup maple syrup
2 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1¾ cups pecans, lightly toasted

Instructions

To Make the Dough:
Combine the flour, salt, butter and shortening in a stand mixer with the paddle attachment. Mix until it looks crumbly and the butter is pea-size. Add the ice water and mix briefly until the dough just comes together. Turn out onto a lightly floured table and knead briefly. Shape into a disc, wrap in plastic and chill dough 1 hour.

To Make the Topping:
Combine the oats, sugars, cinnamon and salt in a stand mixer. Mix well with the paddle attachment. Add the butter and process on low speed until the mixture clumps up. Remove from the mixer to a bowl and rub dough between your fingers until crumbly. Cover and chill well.

To Make the Filling:
Combine all the ingredients in a bowl and mix well.

To Assemble:
Preheat oven to 375o. Roll out the chilled dough into a 12-inch round on a lightly floured table.Transfer to a 9-inch pie plate. Finish the edges by turning under and fluting with a fork or pinching with your fingertips. Wrap in plastic and place crust in the refrigerator to chill for 30 minutes. Add the cooled nuts to the crust. Add filling. Bake on the middle rack of the oven for 30 minutes. Add topping. Make sure to rotate pie (for even cooking) and bake for another 40 minutes, or until the center is just set and the topping is golden brown.

Recipe courtesy of Poorhouse Pies.