Maple Pecan Pie

Ingredients

1 pie crust

200g (2 cups) pecan halves

70g (5 tbsp) unsalted butter, melted & cooled

100g (½ cup) packed light/dark brown sugar

8g (1 tbsp) all-purpose flour

2 tsp pure vanilla extract

½ tsp salt

3 large eggs, at room temperature

240mL (1 cup) pure maple syrup

1 egg white + 1 tsp water

sea salt for sprinkling

Preheat the oven to 350°F.
Line the pie pan with the pie crust.
Mix all the ingredients together excluding the egg white and water for the egg wash.
Brush edges with egg/butter wash.
Pour the filling into the pie.
Bake the pie for 40-50 minutes, or until the top is lightly browned.
- Optional: After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly.
Remove finished pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. The pie filling will set as it cools.

Make ahead instructions:

Homemade Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge one hour before serving. You can also make the pecan pie filling (don’t add the nuts to the batter) and pie crust ahead of time and store them separately, then assemble the pie and bake on the day you want to serve it.

Freezing Instructions:

Allow baked pecan pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.