Maple Frangipane Pecan Pie
User Reviews
5
Maple Frangipane Pecan Pie
Description
This tart pairs a classic homemade pie crust, prepared by pulsing cold butter with flour, salt, and sugar, then chilled and shaped to fit a tart pan. The frangipane filling incorporates creamed butter and dark brown sugar to build a moist, caramel-flavored base, combined with eggs and flavorings including vanilla bean paste and bourbon for depth. Ground toasted pecans are folded into the filling, contributing texture and a nutty note.
Once assembled, pecan halves arrange decoratively on top and are brushed with maple syrup before baking. The toasting and grinding of pecans prior to mixing enhance the nutty aroma and flavor throughout the filling. The final result is a pie balancing sweet maple accents with the richness of pecans and buttery crust, suitable for a dessert centerpiece.
Practical tips include toasting pecans evenly by shaking the baking sheet mid-way through a 10-15 minute roast at 350°F, then cooling before grinding. The recipe also notes that pie dough can be frozen for future use, and that the dough rests in the refrigerator before rolling to improve handling.
Ingredients
For the pie crust (makes 2 crusts)
- 2 1/2 cups all-purpose flour
- 1 cup butter unsalted, cold
- 1 tsp salt
- 1 tsp granulated sugar
- 1/4 cup water ice
For the frangipane filling
- 1 cup butter unsalted
- 1 cup dark brown sugar
- 2 egg
- 2 tsp vanilla bean paste or vanilla extract
- 2 tsp bourbon
- 1/2 tsp salt
- 2 cups pecans ground, toasted
- 2 Tbsp all-purpose flour
- 70 pecans halves, for topping
- 1/4 cup maple syrup for brushing
Instructions
To make the pie crust
- Place the cold butter, flour, salt, and sugar in the bowl of a food process and pulse until there are no large chunks of butter. Slowly add the ice water and pulse until the dough comes together.
- Remove the dough from the food processor to a lightly floured surface. Divide the dough in half and pat each half into a flat disk. Wrap each disk in plastic, and place one in the fridge to chill for at least an hour or so. (Freeze the extra crust for later.)
- Remove the chilled dough from the fridge, and roll out on a lightly floured surface until you have a roughly circular shape about 14 inches or so in diameter.
- Lay the rolled out dough into a 10 inch tart pan with a removeable bottom, and gently press the dough into the pan, pinching off any extra that comes up over the sides of the pan. Place in the fridge to chill again while you make the pie filling.
To make the frangipane filling
- Preheat oven to 375F.
- Cream the butter and dark brown sugar in the bowl of an electric mixer with a paddle attachment, or with electric beaters, for 3-5 minutes until light and fluffy.
- Add the eggs, and continue to mix until combined.
- Mix in the vanilla, bourbon, and salt.
- Add the toasted pecan meal and the flour, and blend until everything is evenly incorporated. If you are using an electric mixer, I like to give everything one last mix by hand with a spoon or a spatula to make sure all the ingredients at the bottom of the bowl have been evenly combined.
- Spread the filling into the chilled tart crust. Top with the pecan halves, and brush the surface of the tart lightly with maple syrup.
- Bake for 35-40 minutes, tenting loosely with aluminum foil towards the end of baking if it seems like it is browning too much. I covered mine with foil for the last 10 minutes or so. The tart should be puffed up, a rich brown color, and not wobbly in the middle at all.
- Once out of the oven, allow to cool slightly and then brush again with maple syrup. Serve warm or allow to cool overnight for easier slicing.
Notes
- Toast raw pecans in a 350°F oven for 10-15 minutes, shaking the pan every 5 minutes, then cool before grinding finely.
- Divide pie dough for two crusts; freeze extra dough for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 649kcal | 32% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 50g | 77% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 431mg | 18% |
| Potassium | 194mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 999IU | 20% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
