Maple Bourbon Pecan Pie

A classic with a twist, this Maple Bourbon Pecan Pie combines the rich flavors of maple syrup and bourbon with the sweetness of pecans, creating a dessert that’s both indulgent and elegant. Serve with a dollop of whipped cream for the perfect finish.

Makes: One 9-inch Pie

Ingredients

• Crust:

  • 1/2 recipe Pâte Brisée (see recipe below)
  • Flour for work surface

• Filling:

  • 1 cup sugar
  • 4 tablespoons butter, melted
  • 4 large whole eggs, plus 2 large egg yolks
  • 1 cup plus 2 tablespoons dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pecan halves (5 1/4 ounces)

• For Topping (Optional):

  • 2 tablespoons heavy cream
  • Whipped cream for serving

Directions

1. Prepare the Crust:

   • Roll out the Pâte Brisée dough on a lightly floured surface to about 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold the overhang under and crimp the edges for a polished look. Use a paring knife to cut out decorative leaves from any remaining scraps of dough, if desired. Place the pie shell and leaves on a baking sheet and transfer to the refrigerator to chill for at least 30 minutes.

2. Prepare the Filling:

   • Preheat the oven to 400°F. In a medium mixing bowl, whisk together the sugar, melted butter, whole eggs, egg yolks, dark corn syrup, maple syrup, bourbon (or rum), and vanilla extract until well combined. Fold in half of the pecan halves into the mixture.
   • Pour the filling into the chilled pie shell and arrange the remaining pecan halves decoratively on top.

3. Decorate and Chill:

   • If using decorative leaves, score the outer rim of the pie shell. Beat one egg yolk and brush over the leaves and hatch marks on the rim. Arrange the leaves around the pie’s edge for a festive touch. Chill the assembled pie for 30 minutes.

4. Bake:

   • Brush the leaves with a light egg glaze made by mixing 2 tablespoons of heavy cream with the remaining egg yolk. Transfer the pie to the oven and bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F and bake until a knife inserted into the center comes out clean, about 1 hour and 15 minutes.

5. Serve:

   • Let the pie cool to room temperature. Serve with a generous dollop of whipped cream, adding a touch of comfort and elegance to each slice.

Pâte Brisée Recipe

To complement this pie, we recommend The Mayfair Hall’s Traditional Pâte Brisée, which brings a buttery, flaky finish to your pastry.

Pâte Brisée (All-Butter Pie Dough)

This recipe makes enough dough for a double-crust 9- to 10-inch pie.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• ¼ to ½ cup ice water

Instructions

1. Combine Dry Ingredients

   • In a food processor, combine the flour, salt, and sugar. Pulse to mix.

2. Add the Butter

   • Add the chilled butter pieces to the food processor and pulse until the mixture resembles coarse meal, about 8–10 seconds.

3. Add Ice Water Gradually

   • With the processor running, slowly add ice water through the feed tube, a little at a time, until the dough just holds together without being wet or sticky. Avoid over-processing; this should take no more than 30 seconds. Test the dough by squeezing a small amount—if it crumbles, add a bit more water.

4. Divide and Chill

   • Divide the dough into two equal portions, flatten each into a disc, and wrap in plastic. Chill for at least 1 hour before rolling out.

Tip: You can make the dough up to one day ahead and store it in the fridge. For longer storage, freeze for up to three months and thaw overnight in the refrigerator.

Note: This Maple Bourbon Pecan Pie will fill your home with the rich aromas of maple and bourbon, creating an atmosphere of warmth and celebration. A slice of this pie captures the very essence of the season, making it a delightful addition to your Thanksgiving menu.