Maple Pecan Pie Image

Maple Pecan Pie

Mary's Kitchen Crush - "Southern Charm"

Prep Time
Cook Time


  • Pastry:
  • 1 cup (120g) flour
  • ½ teaspoon (3g) salt
  • ½ cup (115g) unsalted butter, cold, cubed
  • ¼ cup (60ml) ice water
  • Filling:
  • 1½ cups (300g) brown sugar
  • 2/3 cup (200ml) golden corn syrup
  • ½ cup (170ml) maple syrup
  • 4 eggs
  • ½ cup (115g) unsalted butter, melted
  • 1 tablespoon (15ml) white vinegar
  • 2 teaspoons (10 ml) vanilla
  • ½ teaspoon (3g) kosher salt
  • 2 cups (250g) pecans


  1. For the pastry, combine flour and salt in a large bowl.
  2. Cut in butter using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea sized pieces.
  3. Add water and stir gently until a shaggy dough forms. Turn dough out onto counter and knead just to bring it together.
  4. Wrap dough in plastic wrap and press into a 1-inch thick disk. Refrigerate for 45 minutes.
  5. Remove dough from fridge and on a lightly floured work surface roll into a 12-inch (30-cm) round. Transfer to a 9-inch (23cm) pie plate. Trim and crimp edges. Refrigerate for 25 minutes.
  6. Heat oven to 350F (175C).
  7. For the filling, in a large bowl whisk together all filling ingredients except for the pecans.
  8. Scatter pecans into pie shell and pour filling over. Place onto a rimmed baking sheet. Bake until crust is golden and filling is set, about 50 to 60 minutes. Cool completely.