Maple syrup, roasted nuts, and flaked sea salt create a perfect union of savory and sweet in this old-fashioned pecan pie.
Perfect for Thanksgiving--this crowd-pleasing pie will take entertaining to a whole new level!
When making pie dough, it’s important that butter stays cold to ensure a flaky crust. If the dough softens on the counter, stick it in the fridge for a few minutes. If it warms up as you roll it out, you’ll need to chill it along the way. Chunks of butter in the dough are okay: they make the crust puff up deliciously.
Do-ahead note: You can make the pie dough up to three days in advance. Follow steps 1 and 2, then chill wrapped dough in the fridge. Don’t freeze it.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 3 eggs from your refrigerator. Fill a small bowl with cold water and add 3 or 4 ice cubes; set aside. In a large bowl, whisk together flour, sugar (for dough), and salt (for dough). Cut the stick of butter into tablespoons (it should be cold). Add the pieces to the flour mixture, using your hands to work them in. The dough will start to look very flaky.
Drizzle 1 tablespoon of the ice water (without ice cubes) over butter-flour mixture. Continue mixing with your hands to bring the dough together. Add another tablespoon of ice water, mix, and add one more. If dough still feels dry, add one or two more drops ice water, but no more than 4 tablespoons total. Your dough will look marbled from the big chunks of cold butter. Wrap the dough in plastic wrap and press down to shape into a disk about six inches wide. Place in fridge to chill for at least 1 hour.
Remove dough from fridge and unwrap. Generously flour a work area (using surface prep flour provided). Use a rolling pin to roll the dough from the center towards the edges. Roll it a few times in one direction, lift up dough and rotate it a quarter turn. Flip it over every few turns. Repeat until the dough is even in thickness. Re-flour the counter and the dough as needed (there should be no bits of dough on the counter or pin). The dough is large enough when you invert a 9” pie dish and the dough extends 1 inch around it.
Carefully transfer rolled dough into the pie dish (pro tip: gently roll it around your rolling pin and then unfurl it into the dish). Press the dough into the corners of the dish to release any air bubbles. Once in place, press down firmly on the rim. Using a knife, trim any (minor) excess that is hanging over. Crimp the edges: Using your index finger on one hand and index and thumb on the other, pinch an indentation in your dough. Repeat around the whole dish. Place in fridge to chill for 30 minutes.
Preheat oven to 400°F. Remove pie dish from fridge and line with parchment paper provided, covering bottom and sides. Fill with pie weights. Bake for 12 to 15 minutes, or until edges are light golden brown. Remove from oven and let cool, then remove parchment and weights. Turn oven down to 375°F. Place the pecans on a baking sheet and roast in oven for 5 to 7 minutes. Once the dough and nuts have cooled slightly, arrange the pecans in concentric circles to create three rings. You should have enough nuts for two complete layers.
In a medium heat-proof bowl, melt butter (for filling) in the microwave. Stir in brown sugar, all three syrups, salt (for filling), and vanilla extract. Break all 3 eggs into a small bowl; whisk to combine. Add to butter-syrup mixture, whisking until fully combined. Add bourbon if using. Slowly pour mixture over arranged pecans. Bake for 35 to 40 minutes, or until pie has puffed up and pecans have browned. Remove from oven and sprinkle with flaked sea salt. Let cool and deflate (this will take about 2 hours). Enjoy!
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