Maple Praline Pie
Maple Praline Pie
Ingredients
- 3/4 cup (180 ml) flour
- 1 pinch salt
- 3 tablespoons (45 ml) sugar
- 1/3 cup (75 ml) unsalted butter, very cold, cut into pieces
- 2 tablespoons (30 ml) ice water, approximately
- 1 cup (250 ml) maple syrup
- 1 cup (250 ml) pecans
- 6 tablespoons (90 ml) unsalted butter
- 6 tablespoons (90 ml) flour
- 1 1/2 cups (375 ml) maple syrup
- 3/4 cup (180 ml) 15% cooking cream
Instructions
- In the bowl of a food processor, add the flour, salt, and sugar. Pulse for few seconds. Add the butter and pulse for a few seconds at a time, until the mixture has a grainy texture. Add the ice-cold water. Pulse again, a few seconds at a time, adding a little water if necessary, until the dough just begins to form. Remove the dough from the food processor. Shape into a ball with your hands. Dust with flour and cover in plastic wrap. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Roll out the pastry dough and line a 23-cm (9-inch) pie plate with a removable bottom or a
- 20-cm (8-inch) Pyrex pie plate. Refrigerate for 30 minutes. Prick the whole surface of the dough with a fork. Cover with aluminum foil and fill with dried beans. Bake for 20 minutes. Remove the beans and foil. Return to the oven and bake for about 25 minutes, until the crust is golden brown.
Maple Praline Pie