by merrill
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Photo by James Ransom
1 1/4 cup all-purpose flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
10 tablespoons unsalted butter, chilled and cut into ½-inch pieces Ask a question about this ingredient
2 to 5 tablespoons ice water Ask a question about this ingredient
1 cup maple syrup Ask a question about this ingredient
1/2 cup Demerara or raw sugar Ask a question about this ingredient
8 whole star anise Ask a question about this ingredient
2 cups pecan halves Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
4 tablespoons (1/2 stick) unsalted butter, melted Ask a question about this ingredient
2 tablespoons dark aged rum Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
Whipped crème fraiche, for serving Ask a question about this ingredient
To make the crust, in a food processor, briefly pulse together the flour and salt. Add the butter and pulse until the mixture forms lima bean-size pieces (three to five 1-second pulses). Add ice water 1 tablespoon at a time, and pulse until the mixture is just moist enough to hold together. Form the dough into a ball, wrap with plastic, and flatten into a disc. Refrigerate at least 1 hour before rolling out and baking (up to a week, or freeze for up to 4 months).
Ask a question about this stepOn a lightly floured surface, roll out the piecrust to a 12-inch circle. Transfer the crust to a 9-inch pie plate. Fold over any excess dough, then crimp as decoratively as you can manage.
Ask a question about this stepPrick the crust all over with a fork. Freeze the crust for 15minutes or refrigerate for 30 minutes. Preheat the oven to 400°F. Cover the pie with aluminum foil and fill with pie weights (you can use pennies, rice, or dried beans for this; I use pennies). Bake for 20 minutes; remove the foil and weights and bake until pale golden, about 5 minutes more. Cool on a rack until needed.
Ask a question about this stepTo make the filling, in a medium saucepan over medium-high heat, bring the maple syrup, sugar, and star anise to a boil. Reduce to a simmer and cook until the mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit for 1 hour for the anise to infuse.
Ask a question about this stepWhile the syrup is infusing, toast the nuts. Preheat the oven to 325°. Spread the pecans out on a baking sheet and toast them in the oven until they start to smell nutty, about 12 minutes. Transfer to a wire rack to cool.
Ask a question about this stepRemove the star anise from the syrup. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you’ve moved it to a measuring cup). Do not stir the syrup as you reheat it, as it may crystallize and harden. In a medium bowl, whisk together the syrup, eggs, melted butter, rum, and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes. Let coo to room temperature before serving with whipped crème fraiche.
Ask a question about this stepjust made this for our family feast tomorrow... the house smells heavenly; possibly because I spilled some filling in the oven~ I left out the rum and the star anise - what can I say? I love maple, vanilla and buttered pecans. I'm a purist that way... and you don't mess with heart-flavors on Thanksgiving! Thank you so much for this.
Can the rum be completely eliminated without sacrificing the pie's taste?
The star anise adds nice dimension. I felt the rum overpowered the maple to some extent, so I'll cut that in half next time around. Lovely recipe; this is headed to my Thanksgiving table.
I believe someone asked if the flavor was overwhelmingly licorice - or a hint? Can we make this without the star anise - or with fewer for less licorice flavor - or remove them and don't alow them to infuse? I love the maple syrup/rum version but recognize that licorice can be a polarizing flavor. Any thoughts?
It's really more of a hint. It would still be delicious without the star anise!
Question: would like to try making this in tartlet form - the small bite size tarts. Any recommended adjustments? What temp/how long would you bake? Thanks!
I'd bake the tartlets for about 15 minutes, and then start checking -- same temp!
Oh wow. I usually make pecan pie squares on a shortbread crust. Wonder how that would go with this topping instead? Hmmmmm
Ahh! Now I know what that hotline thread was about. This sounds fabulous. Love the use of star anise & maple with a little bit of rum.
This is wonderful Merrill, what a great twist on a classic pecan pie. Never would have thought to use maple syrup. Love it!
I thought the maple syrup was genius too.
Fany is the author of My Sweet Mexico and Paletas.
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The dough is simple: butter, flour and salt go into the food processor.
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Melissa says to stop pulsing when the chunks of butter are about the size of lima beans, so not too small -- makes for a super-flaky crust.
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Adding the ice water.
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A perfect, smooth dough.
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Time to chill.
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Out of the fridge, the dough is ready to be rolled out. Don't be afraid to use plenty of flour.
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I used Amanda's trick of rolling the dough between two sheets of plastic wrap -- makes the whole thing so much less stressful!
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Look at how beautiful this dough is!
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I trimmed the edges and then folded them under.
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A little crimp job.
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Don't forget to dock the base with a fork!
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We tend to use rice and/or beans as baking weights.
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After the crust has blind-baked with the weights for 20 minutes, the edges have started to brown a little.
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While the crust cools, time to make the filling.
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Maple syrup, raw sugar and star anise, having a party!
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Watch the heat -- ours nearly boiled over!
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Once the mixture is reduced, it looks like this -- kind of like an amber stained glass window.
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While the syrup cools and infuses, you can whisk together the eggs and melted butter.
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A little nip or dark rum!
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And finally, whisk in the cooled syrup. (Leave the anise behind, or someone will have a crunchy mouthful!)
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Last but not least, the toasted pecans.
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Then it's time to pour in the filling, and pop the pie back in the oven to finish cooking!
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made this for thankgiving in the tropics -- Joe had some pecans stashed in their freezer, bought some fake maple syrup at the local market, added some almonds to the toasted nut mix since it wasn't quite enough. Lots of compliments! thank you! boy it was tough handling the pie crust with all the heat...