Ingredients:
Sweet Crust Dough
- 3 cups (750ml) Unbleached All Purpose Flour
- 12 tbsp. (180ml) Unsalted Butter – cubed and frozen
- 1/3 cup (83ml) Vegetable Shortening – cubed and frozen
- 1/4 cup (63ml)White Granular Sugar
- Fine Sea Salt pinch
- Ice Water as needed
Maple Pecan Filling
- 700g Pecan Halves
- 5 cups (1250ml) Dark Brown Sugar – packed
- 16 Whole Large Eggs
- 1 lb Unsalted Butter – melted
- 5 cups (1250ml) Dark Corn Syrup
- 1 cup (250ml) Pure Maple Syrup
- 5 tsp. (20ml) Pure Vanilla Extract
- 1/4 cup (63ml) Bourbon Whiskey - optional
- 1 tsp. (4ml) Fine Sea Salt
Directions:
Sweet Crust Dough
Combine flour, butter, shortening, sugar and salt in a Elite Collection 14-Cup Food Processor, pulse until sand texture
Slowly incorporate ice water, very slowly, adding until dough comes together
Wrap in plastic wrap, pressing flat, refrigerate for ½ hour minimum
Roll out to desired thickness, use rolling pin to transfer to pie plate, trim excess dough
Maple Pecan Filling
Preheat Cuisinart Combo Steam and Convection Oven to 350°F (175°C)
Combine in Precision Master™ Stand Mixer with paddle eggs, brown sugar, butter, salt, vanilla, blend until smooth
Combine bourbon, corn syrup and maple syrup blend together then gently fold in the pecans
Pour into pie shells and bake for 50-60 minutes or until filling sets completely
