I’m a Professional Baker, but the Best Pies I Ever Made Were With My Grandma

Grandma Jeanne’s house was a family heirloom, a true “little house on the prairie” in the tiny rural town of Overbrook, Kansas. The house was originally built by my great-great-great-grandparents in 1866, and was passed down to my grandma’s grandma, Cl…

Grandma Jeanne’s house was a family heirloom, a true “little house on the prairie” in the tiny rural town of Overbrook, Kansas. The house was originally built by my great-great-great-grandparents in 1866, and was passed down to my grandma’s grandma, Clara. My grandma visited her there as a child—she and her brother would sometimes sneak her lightly spiced sugar cookies from the jar that sat in the kitchen window before scurrying back home down the road. My dad grew up visiting the house, too, and when my grandpa passed away at just 60, Grandma Jeanne decided to return to the family homestead for good. She put in proper plumbing and tacked on a little addition, and just like that, it was “Grandma’s House” to a new generation of grandkids, including me.

At Grandma’s House, I was always allowed free reign in the kitchen. It started with elaborately arranged snack plates of peanut butter, marshmallows, and chocolate chips I would assemble for my cousins and me when we’d have sleepovers there. Grandma would let me use any plates or cups I wanted—even the fancy cut crystal ones that she kept in a separate cabinet. She’d just shrug and say, “They’re meant to be used!” So we’d sip lemonade out of delicate wine glasses on the floor.

Read More >>

2 Fall Pies Anyone Can Pull Off, for the Holidays & Beyond

We’ve partnered with FIJI Water to share our go-to tips for elevating any hosted occasion, from an awards show viewing party to a fall feast.
I have a confession to make: I love pie. However, and here comes the confession part, I am terrified of makin…

We've partnered with FIJI Water to share our go-to tips for elevating any hosted occasion, from an awards show viewing party to a fall feast.

I have a confession to make: I love pie. However, and here comes the confession part, I am terrified of making them.

Read More >>

Chocolate Fudge Pecan Pie Tart.

I am desperately in love with this chocolate pecan tart. Desperately, I tell you! Crazy desperate.  You know how holidays are so magical when you are a child, then you grow up and realize how much work the adults put into that one day? Because you are an adult? Well  a few years ago I […]

The post Chocolate Fudge Pecan Pie Tart. appeared first on How Sweet Eats.

I am desperately in love with this chocolate pecan tart.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

Desperately, I tell you! Crazy desperate. 

pecan pie filling

You know how holidays are so magical when you are a child, then you grow up and realize how much work the adults put into that one day? Because you are an adult?

Well  a few years ago I had an epiphany and realized that I LOVE the work and prep leading up to a holiday. That’s what I adore about it.

Sure, I love the actual DAY. It’s amazing spending that day with my family and cooking delicious food. But now that I’m a certified grown up (or, so they say, even though I’m convinced I’m 16), I realize that a lot of magic for me comes in the planning and the prep. It makes the magic last longer too!

pecan tart prepped for the oven

So I’m rambling all about this tart today because you can make it ahead of time! Prep it a day before (even though to be honest, it’s totally delish two or three days after too!) then hide it from yourself so you don’t eat it all. 

It’s a game changer!

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

Now. 

For years, we have all loved these salted chocolate pecan pie bars. They are SO flavorful and delicious. I get messages all.the.time. from those of you who make those bars and enjoy them a few times per year. 

This is like that, in tart form!

Sometimes a tart is prettier. Sometimes you don’t need a gigantic pan of bars that you want to devour every night. 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

The tart is where its at! 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

It’s crazy, because growing up, pecan pie NEVER drew me in. Ever! Mother Lovett made the best pies, but she never made pecan pie. She did, on the other hand, make mince meat pie and we absolutely lost our minds over that because as kids we thought she made raw meat pie.

But anyhoo. 

I figured that pecan pie was full of… nuts. And only nuts. Right? It sounds logical in your a tween brain. 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

It wasn’t until I tasted it years later that I realized pecan pie is basically homemade candy. But, like, ooey gooey, melt-in-your-mouth candy. Almost too rich candy. The richest, most decadent candy that you crave!

I loved it. 

However, it wasn’t until I added chocolate that it CHANGED MY LIFE. 

Seriously. We went from being a pumpkin pie family on Thanksgiving to needing a chocolate pecan treat no matter what. It’s expected now. Because look at that, HELLO.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

P.S. Okay wait! This is semi-embarrassing but considering I live for pop culture, do you know what I always think of when pecan pie pops into my head? If you were an OG True Blood fan, you may remember the scene where Sookie sits at the kitchen table eats an ENTIRE pecan pie. 

Remember?

That’s crazy. How did she survive? Because pecan pie is the richest pie on the planet.

Can you even imagine? Because I cannot.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

All rambles aside, this tart is a dream! Shortbread crust, the richest, fudgiest chocolate pecan filling, topped with crunch whole pecans. Baked to perfection.

Sliced for your life! 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

Chocolate Pecan Tart

Chocolate Fudge Pecan Tart

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust – everyone goes crazy!

crust

  • 1/2 cup unsalted butter, (softened)
  • 1/3 cup brown sugar
  • 1 ¼ cups all-purpose flour
  • 1/2 teaspoon salt

filling

  • 2 large eggs, (lightly beaten)
  • 2/3 cup light corn syrup
  • 1/4 cup brown sugar
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 6 ounces high-quality dark chocolate, (chopped)
  • 1 ½ cups pecans, (chopped)
  • 1 cup unsalted whole pecans, (for topping)
  1. Preheat the oven to 350 degrees F. Spray a 10-inch tart pan with nonstick spray.
  2. In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost crumbly and dough like. Press it evenly into the bottom of the greased pan. Bake for 20 to 25 minutes, until slightly browned. Let it cool for about 10 to 15 minutes.
  3. To make the filling, whisk together the eggs, syrup and sugar until smooth. Whisk in the bourbon and vanilla extract. Use a spatula to fold in the chocolate and chopped pecans. Pour the filling on top of the crust. Top with the whole pecans.
  4. Bake for 30 to 40 minutes, until the center is set. Remove from the oven and let cool before serving. You can make this a day or two ahead of time and store it in the fridge.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

This is literally heaven on earth.

The post Chocolate Fudge Pecan Pie Tart. appeared first on How Sweet Eats.

Classic Pecan Pie

Classic Pecan Pie is a must for any Thanksgiving table. Packed with toasty pecans and a silky smooth, sweet filling, this is a recipe you’ll return to year after year. This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands that make My Baking Addiction possible. I cannot believe […]

The post Classic Pecan Pie appeared first on My Baking Addiction.

        

Classic Pecan Pie is a must for any Thanksgiving table. Packed with toasty pecans and a silky smooth, sweet filling, this is a recipe you’ll return to year after year.

Slices of pecan pie on black plates arranged next to a bowl of pecans and a bowl of whipped cream

This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands that make My Baking Addiction possible.

I cannot believe that Thanksgiving is just around the corner.

Our family usually vacations to Florida in November. We thought we might not go this year and then decided to head down after all, sort of at the last minute.

We’ll be getting home only a handful of days before Thanksgiving, so my meal-planning window is going to be way shorter than normal.

Since things are going to be a little rushed, I’ve decided that I’m sticking with the classics this year. My Pumpkin Roll, Sweet Potato Casserole, and this Classic Pecan Pie.
(more…)

The post Classic Pecan Pie appeared first on My Baking Addiction.

        

Easy Chocolate Cream Pie

Chocolate, pudding, and pie—the best of all possible worlds! Make the pie filling in the microwave and pour into a pre-baked crust. This make-ahead chocolate pie sets up in a few hours in the fridge, just in time for dessert. Continue readi…

Chocolate, pudding, and pie—the best of all possible worlds! Make the pie filling in the microwave and pour into a pre-baked crust. This make-ahead chocolate pie sets up in a few hours in the fridge, just in time for dessert.

Continue reading "Easy Chocolate Cream Pie" »

Our 88 Best Pie Recipes of All Time

Let’s be real: Pie is definitely, objectively, without question, the greatest dish on any dessert table. The best pie recipes have a flaky, rich crust; a thick, flavorful filling; and a triumphant topping, whether it be a shiny double crust, intricate …

Let's be real: Pie is definitely, objectively, without question, the greatest dish on any dessert table. The best pie recipes have a flaky, rich crust; a thick, flavorful filling; and a triumphant topping, whether it be a shiny double crust, intricate lattice top, butter-smooth meringue, or crispy crumble.

Pie is also good all year-round, with the ability to harness summer's juiciest peaches, autumn's crispest apples, and all of the nuts and custards in between. You can let it set in the fridge for a cooling treat, or eat a slice basically straight out of the oven, still warm enough to melt a scoop of vanilla ice cream. After all, we have heard it is a federal crime to not eat a slice of warm apple pie or pecan pie without a scoop of ice cream (and preferably a dollop of fresh whipped cream, too). Kidding, but who knows? Maybe it will be a measure added to ballots this fall. If so, it has our full support.

Read More >>

Best Apple Pie Recipe

This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed! This post was created in partnership with ALDI. All opinions are our own. Are you ready for this? This really is the best apple pie recipe. Every single thing about it has been tweaked to perfection: the flaky crust, the rustic lattice, and the tender, spiced filling. Alex and I may have eaten one too many apple pies testing this recipe for you (oops!). But the end result is absolutely worth it. This apple pie is a stunner, perfect for Thanksgiving or any dinner party or holiday. We got all the ingredients for this pie from ALDI, our go-to for affordable, high-quality organic ingredients for holiday entertaining. Ready for everything you need to know to make the very best apple pie on the internet? Make this pie? We want to know! Tag @acouplecooks and @aldiusa on Instagram.Coupon: ALDI now delivers using Instacart! Use coupon code “ALDIACC” to get $10 off your first three orders of at least $35 (for first-time Instacart shoppers only). What makes the best apple pie recipe? Of course, “best apple pie recipe” […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed!

Best apple pie recipe

This post was created in partnership with ALDI. All opinions are our own.

Are you ready for this? This really is the best apple pie recipe. Every single thing about it has been tweaked to perfection: the flaky crust, the rustic lattice, and the tender, spiced filling. Alex and I may have eaten one too many apple pies testing this recipe for you (oops!). But the end result is absolutely worth it. This apple pie is a stunner, perfect for Thanksgiving or any dinner party or holiday. We got all the ingredients for this pie from ALDI, our go-to for affordable, high-quality organic ingredients for holiday entertaining. Ready for everything you need to know to make the very best apple pie on the internet?

Make this pie? We want to know! Tag @acouplecooks and @aldiusa on Instagram.
Coupon: ALDI now delivers using Instacart! Use coupon code “ALDIACC” to get $10 off your first three orders of at least $35 (for first-time Instacart shoppers only).

Best apple pie recipe

What makes the best apple pie recipe?

Of course, “best apple pie recipe” is pretty subjective! Alex and I have designed this pie recipe to be exactly what we want in our perfect apple pie. Here’s what it’s got:

  • Rustic lattice crust and maple glaze. Thick lattice work gives the pie a stunning, rustic look. Painting on a maple glaze makes it beautifully shiny.
  • Super flaky pie dough. This dough is perfectly flaky and tender, and the bottom stays perfectly crisp.
  • Tender apple filling. The apples are tender and gooey, with just the right amount of sweet.
  • Perfect spices. Using fresh ginger adds big flavor, and a hint of cloves makes it extra cozy.

Best apples for apple pie

What are the best apples for apple pie? We’re glad you asked. First off: if you can, use organic apples. Apples are one of the best fruits to buy organic! We used organic Gala apples from ALDI. Here are what we’ve found are the best apple varieties that hold their shape and flavor in apple pie:

  • Gala
  • Jonathon or Jonagold
  • Ida Red
  • Honeycrisp
  • Golden Delicious
  • Granny Smith
Best apple pie recipe

Equipment you need for the best apple pie

All you really need for this best apple pie recipe is a pie pan and a rolling pin! But a few pieces of equipment are helpful if you have them. Here’s what we recommend:

  • Metal pie plate: A metal pie plate can help the bottom crust to come out crispier. But you can use any pie plate you have on hand!
  • Pastry cloth and rolling pin cover: A pastry cloth and rolling pin cover help to avoid sticking when you’re rolling out the dough. If you don’t have one, generously flour your work surface and rolling pin.
  • Microplane grater: You’ll use a grater to grate the butter when making the crust. A coarse grate microplane is easiest, but you can also use a box grater.
  • Food scale: In baking it’s helpful to weigh flour because it can change based on environmental conditions. If you don’t have one, just measure the flour in cups and adjust the water as needed.

Simplify it: If you’re craving simple: try our Apple Crumble recipe instead! It uses similar ingredients but is quick and easy to put together.

Cooking the apple filling

How to slice apples: in a flash!

You’ll need to slice quite a few apples for this recipe. And we have a trick to make it faster! Here’s what to do: watch the 10-second video below! You’ll be surprised how quickly it is to slice the apple this way. (It’s my new favorite!)

How to slice apples

How to make a lattice pie crust

The biggest area of technique in this best apple pie recipe is making the lattice crust! If you’ve never made a lattice pie crust before, it looks tricky but it’s actually quite simple. Here we’ll show you how to weave the lattice pieces, and then tuck them under to form with the bottom pie crust. Watch the 20-second video below to see how it’s done.

How to make a lattice pie crust

Error-proofing apple pie

Alex and I have done all the recipe testing and error-proofing of this best apple pie recipe so you don’t have to! Here are a few things we learned about pie making through this recipe.

  • How do you make sure the pie crust doesn’t shrink when baked? A few things: letting the dough rest after rolling it out helps. Placing the pie in the freezer between filling steps can also help.
  • How to you avoid a soggy apple pie? The apple filling is cooked before baking to reduce liquid. Preheating the baking sheet in the oven helps to crisp up the bottom, and the pie is baked at a higher temperature (425 degrees) for the first 15 minutes. We also find using a metal pie pan can help to get the bottom extra crispy.
  • How do you make flaky pie crust? Freezing the butter and grating it into the dough helps make sure the butter is extra cold, which makes it flaky. (We use the same trick in our Blueberry Scones.)
Slice of apple pie

Serve it with…

Of course, the best apple pie is perfection with a high quality vanilla ice cream topping. Or, top with homemade whipped cream (or a fancy version: bourbon whipped cream).

Are you ready to make the best apple pie recipe?

The recipe below might look a little daunting, but it’s actually pretty easy to make! Just follow the step by step instructions and hit us up on Instagram if you have any questions. Make sure to tag us and @aldiusa if you make it: we can’t wait to see your creations!

Best apple pie recipe
Print
Best apple pie recipe

Best Apple Pie Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 15 minutes
  • Yield: 8

Description

This really is the best apple pie recipe. It’s got flaky lattice pie crust and a tender, perfectly spiced apple filling. Prepare to be amazed!


Ingredients

For the crust

  • 11 tablespoons frozen unsalted butter
  • 2 cups Baker’s Corner All Purpose Flour (260 grams)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 cup cool water
  • 1/2 tablespoon fresh lemon juice
  • 2 ice cubes

For the filling

  • 8 small organic cooking apples (2 1/2 pounds), such as Gala
  • 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground Simply Nature Organic Cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon finely grated fresh ginger or 1/4 teaspoon ground ginger
  • 1 teaspoon lemon zest plus 2 tablespoons lemon juice (about 1/2 lemon)
  • 1 tablespoon vanilla extract

For the glaze

  • 1/4 cup Specially Selected 100% Pure Maple Syrup
  • 1/8 teaspoon cinnamon

Instructions

  1. Make the pie dough: Freeze the butter at least 30 minutes.
  2. In a mixing bowl, use a spatula to stir together the flour, baking powder, and salt (using a food scale to weigh out the flour, if you have one). In a small bowl, mix the water, lemon juice, and ice.
  3. Use a grater or microplane to large grate the butter into the bowl with the dry ingredients (it will look like shredded cheese!). Then stir it gently with a spatula to coat the butter with flour. Add 3 tablespoons water and stir with the spatula to combine. Add 3 more tablespoons and stir again. Add up to 3 more tablespoons and use your hands to gently knead until a ball of dough is formed. You may need to add a little more water a tablespoon at a time so that the flour is just incorporated. Divide the dough into two equal balls. Place in a covered container and refrigerate while you’re making the filling. (You can also make the dough in advance. See the notes below!)
  4. Preheat the oven: Place a baking sheet on the middle rack of the oven and preheat to 425 degrees.
  5. Make the filling; Peel and core the apples, then thinly slice them about 1/8 inch thick (see the “How to slice apples” section above). Place the apples in a large pot with lid or Dutch oven. In a small bowl, mix the cornstarch, sugar, cinnamon, cloves, and salt. Stir into the apples. Then stir in the peeled and grated ginger, lemon zest, lemon juice, and vanilla. Cover and cook over medium heat for 6 minutes, stirring occasionally, until softened slightly and liquid is thickened. Remove from the heat and remove the lid.
  6. Roll out the dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and coat the pin in extra flour. Remove one ball of dough from refrigerator and roll it evenly from the center to the edge, until the dough is a large circle about 1/8-inch thick. If it starts to get sticky, dust lightly with flour. Rest the dough for 3 minutes. Then trim the dough to an even 12-inch circle with a pizza cutter (this corresponds to the 9-inch circle on the pastry cloth).
  7. Add the filling: Gently place the dough into center of the pie plate, using the rolling pin to transfer it. Use your fingers to press the pastry into the form of the pie pan. Then fold the excess dough around the edges under itself, so that it sits evenly on the rim of the pie plate (see photos above). Spoon the apple filling into the pie plate, discarding any remaining liquid at the bottom of the pot. Place the pie into the freezer while rolling out the lattice topping.
  8. Make the lattice: Roll out the second dough ball into an 11” x 14” rectangle (it will be intentionally slightly thinner than the previous dough). Rest 3 minutes. Then use a straight edge to cut it into 7 strips, where each strip is 11” x 2”.
  9. Weave the lattice: Remove the pie plate from freezer. Carefully lay out 4 strips of dough in same direction on the pie (see the “How to make a lattice pie crust” above). Be careful to place the strips down without stretching. Weave the strips together to create the lattice with the remaining 3 strips.
  10. Bake & glaze the pie (3 steps): Place the pie on the preheated baking sheet and bake for 10 minutes at 425 degrees. Reduce the heat to 375 degrees and bake for 30 minutes. About 5 minutes before the 30 minute timer goes off, make the maple glaze: In a small pot add the maple syrup and cinnamon. Heat over medium heat until bubbles just start to appear (about 2 minutes). Turn off the heat. Remove the pie from the oven and brush an even layer of the maple glaze (leftover glaze can be discarded). Bake an additional 10 to 15 minutes until golden brown and bubbly. Remove from the oven and place on a cooling rack. Allow to cool for at least 1 hour until warm, or a few hours until it is room temperature. Then slice into pieces and enjoy! The pie is best eaten the day it is made. For make ahead and reheating instructions, see below.

Notes

Make ahead / reheating instructions: 

  • Pie is best eaten the day of making it. 
  • You can make the pie dough in advance: make it up to 3 days ahead, wrap well and refrigerate. Or, wrap in plastic wrap and freeze it for up to 3 months. When ready to use, remove from the freezer and let it thaw in the refrigerator overnight or up to 24 hours. 
  • Store leftovers at room temperature loosely covered with foil, plastic wrap, or with an overturned bowl. Reheat at 350 degrees for 15 minutes. When reheated, the glaze will not be shiny like after the original bake, but leftovers still taste fantastic!
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Best Apple Pie Recipe, Apple Pie, Apple Pie Recipe

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Old Fashioned Pumpkin Pie

This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead. Also freezes well! Thanksgiving pie never looked so good or so easy. Continue reading “Old Fashioned Pumpkin P…

This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead. Also freezes well! Thanksgiving pie never looked so good or so easy.

Continue reading "Old Fashioned Pumpkin Pie" »

Vegan Pecan Pie

It’s that time of year again! As Autumn comes in and all that holiday baking is on the horizon, I always have maple pecan pie on my mind. It’s a classic for Thanksgiving and I can never get enough of it. Egg replacement for pecan pie I had been thinking about Treacle tart too (a British classic consisting of a tart shell filled with breadcrumbs & golden syrup) so when I decided to make a vegan pecan pie for when my friends came round for dinner, I used a bit of inspiration from the humble treacle tart to get the right texture for the filling without using eggs. Usually a pecan pie contains a sugary ‘custard’ that is thickened with eggs – they help the filling to set into a soft, gooey texture when the pie bakes. When veganising a pecan pie though, you need something more to help that sugary goo set. You can’t only rely on flax as the sugary filling will basically just end up as a liquid caramel. So I bulked up my filling with soft, fresh breadcrumbs (which also meant I could get away with using fewer pecans, making the pie a bit cheaper). The […]

The post Vegan Pecan Pie appeared first on Izy Hossack – Top With Cinnamon.

pie tin with vegan maple pecan pie and a slice taken out

It’s that time of year again! As Autumn comes in and all that holiday baking is on the horizon, I always have maple pecan pie on my mind. It’s a classic for Thanksgiving and I can never get enough of it.

a slice of vegan maple pecan pie with ice cream

Egg replacement for pecan pie

I had been thinking about Treacle tart too (a British classic consisting of a tart shell filled with breadcrumbs & golden syrup) so when I decided to make a vegan pecan pie for when my friends came round for dinner, I used a bit of inspiration from the humble treacle tart to get the right texture for the filling without using eggs. Usually a pecan pie contains a sugary ‘custard’ that is thickened with eggs – they help the filling to set into a soft, gooey texture when the pie bakes. When veganising a pecan pie though, you need something more to help that sugary goo set. You can’t only rely on flax as the sugary filling will basically just end up as a liquid caramel. So I bulked up my filling with soft, fresh breadcrumbs (which also meant I could get away with using fewer pecans, making the pie a bit cheaper). The bread helped to absorb and hold onto the moisture in the filling whilst providing bulk.

I also added cornstarch and flax to help ‘gel’ the filling and it worked perfectly! I know some recipes rely on dates/tofu but I wanted to make my pecan pie without dates and tofu to bring through the purest flavour of the maple syrup, which I think cornstarch does very well.

overhead image of vegan maple pecan pie with two slices removed

Making dairy-free pecan pie

Usually my mum’s pecan pie contains dairy in 3 forms – butter in the filling, milk in the filling & butter in the pastry.

For this pie, I used pre-made shortcrust pastry from the supermarket (I always just use the ‘plain’ stuff, never the ‘dessert’ pastry as I find the sweetened one is more likely to slump when baked) as it’s an easy one to get and is already vegan. I’m all for dessert shortcuts, especially when you’re cooking for a crowd and don’t have time to make + chill your own pastry. If you have a favourite vegan pastry recipe you prefer, go for it!!

For the filling, I simply swapped the butter for olive oil which gives it a slightly more interesting flavour but you can equally use vegan butter instead (if you do this, use 75g (1/3 cup) of vegan butter in place of the olive oil). I use oat milk in my pie filling but you can use whichever non-dairy milk you prefer.

Using Maple Syrup, not corn syrup

My mum always used maple syrup in her pecan pies, so that’s what I do now! It is more expensive but the flavour of the maple with the pecans is something I love. If you’re in the UK and prefer it, you can use an equal weight of golden syrup instead of the maple syrup. You can actually even get maple-flavoured golden syrup in some UK supermarkets which works really well in this pie.

The rest of the sweetness comes from light brown sugar which adds a light molasses flavour. To amp up the taste of the maple, I also have a bottle of artificial maple flavouring which I got in the US. I use it exclusively for pecan pies and only use about 1/2 a teaspoon in the filling – it’s not essential but if you like that maple-y flavour, it’s a recommended buy.

a maple pecan pie overhead with coffee mugs

How can you tell when pecan pie is done?

This vegan pecan pie just needs the cornstarch to gelatinise (relatively quick) and the pie crust to brown. After about 30 minutes, it should be done. The main way you can tell is by looking at the colour of the crust – is it nicely golden all over? Is it starting to darken in some patches? You’re good to go! You’ll notice that when you remove the pie from the oven, it’ll still be jiggly in the centre as the hot sugar is still liquid. But, it as it cools down it quickly sets up. For the neatest slices, let it cool completely before you cut into it but you can definitely serve it warm.

Overbaking a pecan pie can lead to the nuts on top burning which will impart a rancid flavour and less moist texture in the filling. It’s therefore better to underbake the pie slightly as the only downside of that may be a lighter crust (which, imo, is better than dry filling).

How do you store pecan pie & can it be made ahead of time?

I keep it in the tin, covered at room temperature as I know it’ll be eaten in a few days. If you’re planning on keeping it for longer, you can freeze the baked pecan pie. Just make sure it’s completely cool, slice up the pie and slip it into a resealable plastic food bag – label + date it and get it into the freezer. You can freeze a few slices or a whole pie! Just take it out of the freezer the day before you need it and let it defrost overnight at room temperature.

This is also useful if you want to make the pie way ahead of time (e.g. prepping for Thanksgiving!). If you’re making the pie a day or two before, just keep it at room temperature overnight, covered. It’ll be just fine the next day. You can warm it up in a low oven for 10 minutes before serving to make it a bit more gooey again.

Previously..

pie tin with vegan maple pecan pie and a slice taken out

Vegan Pecan Pie

Yield: Serves 8-12

Ingredients

  • 375g (14 oz) ready made shortcrust pastry (ensure it's vegan), or your favourite vegan shortcrust pastry
  • 190g (3/4 cup + 2 tbsp) soft brown sugar
  • 125ml (1/2 cup) maple syrup
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/4 tsp salt
  • 120ml (1/2 cup) oat milk
  • 60g (1 cup) fresh breadcrumbs (see notes)
  • 2 tsp cornflour (cornstarch)
  • 2 tsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract (optional)
  • 200g (1 1/3 cups) pecans, roughly chopped

Instructions

  1. Preheat the oven to 160°C fan (180°C / 350°F).
  2. Roll out the ready-made pastry, on a work surface dusted lightly with flour, into a circle about 30cm (12 inches). Use it to line a 23cm (9-inch) pie tin. Fold any overhanging pastry under at the edges. Crimp the edges with your fingertips, if desired. Place into the freezer for 10-20 minutes as you make your filling.
  3. Place the sugar, maple syrup, oil, salt and half of the milk in a medium pot. Place over a medium heat on the stove and bring to the boil. Add the breadcrumbs and allow to cook for a further 1 minute. Remove from the heat.
  4. In a small bowl, mix the cornstarch with the remaining milk into a smooth paste. Add the flaxseed, vanilla extract & maple extract and stir again. Pour this into the pot and mix until smooth. Fold in the chopped pecans.
  5. Remove the crust from the freezer and pour in the warm pecan filling. Place the pie on a baking sheet and bake for 30-35 minutes until the crust is a light golden colour and the filling has thickened and set on top, but is still jiggly when you gently shake the tin.
  6. Allow to cool (the filling will set up more as it cools) before slicing and serving. Store at room temperature, covered, for up to 3 days.

Notes

- Fresh breadcrumbs were made by rubbing a couple of slices of soft white bread on the coarse side of a box grater.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Vegan Pecan Pie appeared first on Izy Hossack - Top With Cinnamon.