But this year, I am very serious. I am only going to stick to one pie and one pie only. And it is going to be this Old-Fashioned Maple Pecan Pie. I guess, I think of all the autumn pies, this one is my truly favorite one. So this year instead of eating outside, like most islanders do, we are eating at home and this pie is the only desert we’ll have. What I love about this recipe is that (1) it uses maple syrup instead of corn syrup, which we all know, is healthier, (2) it doesn’t require prebaking the pie dough (a huge timesaver), and (3) it is easy to make and so so so delicious. This recipe has 3 steps. First step is making the pie dough. Second one is making the filling. And the last step, which is totally optional, is making the bourbon whipped cream. In terms of the pie dough, you have two options. You can either buy it premade from a supermarket, or you can make it yourself, which is what I prefer. I know a lot of people, who are intimidated by making pie dough at home. But the recipe I have here is really and truly foolproof. It is from The Cook’s Illustrated Cookbook, which is my go-to cookbook for all of my basic recipe needs. I have used it so many times and it never failed me. What I love most about it is that you can make it a day in advance and use it on the day of to save on time. Remember, just like everything else, when it comes to making pie dough, practice makes perfect. Though with this recipe, I highly doubt that it will take so much time for you to reach great results even if this is your first time working with pie dough. Second step is making the filling, which is rather quick. All you have to do is to warm up the sugars (molasses, brown sugar, and maple syrup) and heavy cream in a saucepan over medium-heat, allow the mixture to cool a little bit, and whisk in the eggs and salt. Then you pour it over the crust and onto the pecans. Speaking of pecans, instead of chopping them with a knife, break them with your fingers. It will give you even pieces with very little amount of dust. This way your crust will be clean and smooth. I learned this from one of my favorite food bloggers, Alanna of The Bojon Gourmet. Also, roast your pecans yourself. Believe me, it makes a huge difference. Not to mention, it is so easy to do. Pre-heat your oven to 350 degrees, spread them onto a baking sheet, and let them bake for 5-7 minutes. The last step, making the bourbon whipped cream, is optional, especially if you are serving this pie to children. Though I am pretty sure, adults would appreciate the addition of some booze To make it, all you have to do is to whisk sugar, chilled heavy cream, vanilla extract, and bourbon with a hand mixer for a couple of minutes. If you want, you can put it in a pipe bag with a large star tip and pipe it like I did. Or you can always spoon it on (or next to) each slice. I guess the one only bad thing about this pie is the waiting part. For the best results, I recommend refrigerating it for 2 to 3 hours after it comes to room temperature. I know that it is not fun to wait, but this part is crucial for you to be able to get clean slices out of the pie pan. And do not forget, the old trick of getting a clean first slice out of a pie is cutting two slices. Adapted from cookscountry.com‘s recipe with the same name.
