New Hampshire Maple Apple Pecan Pie Recipes

NEW HAMPSHIRE MAPLE APPLE PECAN PIE

Steps:

• 1. For the crust: Dice butter and return it to the refrigerator while you prepare flour mixture.
• 2. Place flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times until the butter is the size of peas.
• 3. With the machine running, pour the ice water in through the processor feed and pulse the machine until the dough begins to form a ball.
• 4. Wrap in plastic wrap and refrigerate 30 minutes.
• 5. Roll the dough on a well-floured board into a circle, rolling from center to edge, turning and flouring the dough to make sure it doesn't stick to the board.
• 6. Then, fold dough in half, place in the pie pan, and unfold to fit the pan.
• 7. Filling: Preheat oven to 375° Fahrenheit.
• 8. Peel, core, and slice apples very thin.
• 9. In a small bowl, mix together the sugar, flour, vanilla bean, salt, and cinnamon.
• 10. Place one layer of apples in the pie crust and sprinkle with 2 tsp of the sugar mixture. Repeat the process until all the sugar has been added.
• 11. Crumb Topping: Mix together all crumb topping ingredients with a fork until crumbly.
• 12. Cover filling with crumb topping.
• 13. Bake in the preheated oven at 375° for 30 minutes.
• 14. Turn pie in oven and cover edges with aluminum foil and continue to bake an additional 30 minutes.
• 15. Bring 1/2 cup pure NH Maple syrup to a boil; continue to cook until a candy thermometer inserted into it indicates "soft ball" temperature, about 235°-240°F.
• 16. Drizzle maple over pie.
• 17. Whipped topping: In a mixing bowl, beat whipping cream and 2 tbsp maple syrup until firm peaks form.
• 18. Cool pie. Decorate inside edge of pie and peak of pie with maple whipped cream and additional pecan halves.

MAPLE PECAN PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

MAPLE-HONEY PECAN PIE

Steps:

• On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
• While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
• Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
• Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.