Ingredients:

  • 1 ¼ cups (155 g) All-Purpose Flour, plus extra for dusting
  • 8 Tbsp (115 g) Unsalted Butter, very cold, cut into ½-inch cubes
  • 1 tsp (5 g) Granulated Sugar
  • ¼ tsp (1.5 g) Fine grain Sea Salt (for pastry)
  • 3–5 Tbsp (45–75 ml) Ice Water
  • 1 ½ cups (170 g) Pecan Halves, divided
  • 1 cup (240 ml) Dark Maple Syrup (Grade A Dark Robust or Grade B)
  • ½ cup (100 g) Light Brown Sugar, packed
  • 3 Tbsp (42 g) Unsalted Butter, melted and slightly cooled
  • 3 Large Eggs, lightly beaten
  • 1 tsp (5 ml) Vanilla Extract
  • ½ tsp (2.5 g) Sea Salt (for filling)
  • ½ tsp (2.5 ml) Distilled White Vinegar (Optional)

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt. Cut in the cold butter using a food processor (pulse) or pastry blender until the mixture resembles coarse crumbs with pea-sized chunks of butter remaining.
  2. Hydrate and Chill: Gradually drizzle in the ice water (starting with 3 Tbsp), mixing until the dough just comes together. Form into a disc, wrap tightly, and chill in the refrigerator for at least 30 minutes.
  3. Roll and Fit: On a lightly floured surface, roll the dough to a 12-inch (30 cm) circle. Transfer the dough to a 9-inch deep-dish pie plate, crimp the edges neatly, and trim excess. Crucial Second Chill: Place the pie shell back in the freezer for 15 minutes or fridge for 1 hour.
  4. Blind Bake Prep: Preheat oven to 375°F (190°C). Prick the bottom of the chilled pastry all over with a fork. Line the shell with parchment paper or foil, filling completely with pie weights.
  5. Blind Bake: Bake for 15 minutes. Carefully remove the weights and paper/foil. Return the shell to the oven and bake for another 5 minutes until the bottom is just beginning to look dry and pale golden. Set aside. Reduce oven temperature to 350°F (175°C).
  6. Toast Pecans (Optional but Recommended): Lightly toast 1 cup (115g) of pecans in a dry pan for 3-4 minutes until fragrant. Let cool slightly.
  7. Combine Wet Ingredients: In a large bowl, whisk together the lightly beaten eggs, melted butter, vanilla extract, vinegar (if using), and salt until fully combined.
  8. Add Sweeteners: Gently whisk in the maple syrup and brown sugar until the sugar is mostly dissolved. Be careful not to incorporate too much air.
  9. Assemble the Pie: Sprinkle the 1 cup of toasted pecans evenly over the bottom of the partially baked pie shell. Carefully pour the liquid filling over the nuts. Arrange the remaining ½ cup of pecans aesthetically on top.
  10. Bake: Bake at 350°F (175°C) for 45–55 minutes. If the crust edges brown too quickly, loosely tent the edges with foil after about 25 minutes.
  11. Check for Doneness: The pie is done when the edges are set and slightly puffy, but the very centre still has a slight wobble, like softly set jelly.
  12. Cool Completely: Remove from the oven and allow to cool on a wire rack for at least 3 hours, or preferably until room temperature. Do not cut while warm.