American Pie Council

2011 Contest Recipe

Vermont Maple Pecan Pie

Evette Rahman
Nut Category

Vermont Maple Pecan Pie
Serves 8

Crust
1 1/4 c flour
3T sugar
1/2t salt
1/4t baking powder
3T shortening
3T unsalted butter, cold, cubed
3T heavy cream
1/2T vinegar
1/2T oil

Filling
1/3c unsalted butter, softened
1/2c dark brown sugar
1/8 c granulated white sugar
3 large eggs, slightly beaten
2t pure vanilla extract
1/2t salt
1/4c light corn syrup
3/4c maple syrup
1c chopped toasted pecans
1c whole toasted pecans

Mix first 4 ingredients for crust. Cut in shortening and butter. Stir together oil, vinegar, and cream. Add to flour. Form into disk. Wrap in plastic. Refrigerate 1 hour. Roll out dough on lightly floured surface and place in deep dish pie plate. Crimp edges as desired. Preheat oven to 400. Cream butter and sugars. Beat in eggs slowly, mixing until well combined. Beat in vanilla and salt. Mix in syrups and nuts. Pour into prepared pie shell. Bake for 20 minutes. Reduce oven to 350 and bake for additional 30 minutes or until pie is almost completely set. Place on wire rack and cool completely.