Maple pecan pie
1 23 CENTIMETER PIE
1 cup (120 grams) flour
1/2 teaspoon (3 grams) salt
1/2 cup (115 grams) unsalted butter, cold, cubed
1/4 cup (60 milliliters) ice water
1-1/2 cups (300 grams) brown sugar
2/3 cup (200 milliliters) golden corn syrup
1/2 cup (170 milliliters) maple syrup
1/2 cup (115 grams) unsalted butter, melted
1 tablespoon (15 milliliters) white vinegar
2 teaspoons (10 milliliters) vanilla extract
1/2 teaspoon (3 grams) kosher salt
2 cups (250 grams) pecans
Combine flour and salt in a large bowl.
Cut in butter using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
Add water and stir gently until a shaggy dough forms. Turn dough out onto counter and knead just to bring it together.
Wrap dough in plastic wrap and press into a 2.5 centimeter thick disk. Refrigerate for 45 minutes.
Remove dough from fridge and roll into a 30-centimeter round on a lightly floured work surface. Transfer to a 23 centimeter pie plate. Trim and crimp edges. Refrigerate for 25 minutes.
Heat oven to 350°F (175°C).
In a large bowl whisk together all filling ingredients except the pecans.
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.
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