New Hampshire Maple Apple Pecan Pie

Name: New Hampshire Maple Apple Pecan Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8-10
Cuisine: American
Ingredients: CRUST; 6 Tbsp cold unsalted butter; 1 1/2 c all-purpose flour; 1/2 tsp kosher salt; 1/2 Tbsp sugar; 3 Tbsp cold vegetable shortening; 6 Tbsp ice water; FILLING; 4 Cortland apples; 4 Mutsu apples; 1 c sugar; 1/2 c all-purpose flour; 1 tsp kosher salt; 1 tsp ground cinnamon; 1 Tbsp butter; 1 vanilla bean, scraped; CRUMB TOPPING; 1 c all-purpose flour; 1 c natural cane sugar; 1/4 tsp kosher salt; 1 stick butter, softened; 1/4 c chopped pecans; 1/2 c whipping cream; MAPLE SYRUP DRIZZLE; 1/2 c maple syrup; MAPLE WHIPPED CREAM; 1/2 c whipping cream; 2 Tbsp maple syrup

By Denise LaRoche
@Taydem

This non-traditional apple pie is so so yummy. Impress your guests, they will be truly amazed.

Blue Ribbon Recipe

What a fantastic apple pie. The crust bakes up flaky and golden brown. It's the perfect vessel for the warm apple filling that's sweet with notes of cinnamon and vanilla throughout. Using pecans and natural cane sugar for the top layer adds a sweet, crunchy texture. A drizzle of maple syrup and the maple whipped cream really takes this pie to a whole new level. Wow, this is delicious! The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

21 Comments

Serves:

8-10

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CRUST
6 Tbsp

cold unsalted butter
1 1/2 c

all-purpose flour
1/2 tsp

kosher salt
1/2 Tbsp

sugar
3 Tbsp

cold vegetable shortening
6 Tbsp

ice water
FILLING
4

Cortland apples
4

Mutsu apples
1 c

sugar
1/2 c

all-purpose flour
1 tsp

kosher salt
1 tsp

ground cinnamon
1 Tbsp

butter
1

vanilla bean, scraped
CRUMB TOPPING
1 c

all-purpose flour
1 c

natural cane sugar
1/4 tsp

kosher salt
1 stick

butter, softened
1/4 c

chopped pecans
1/2 c

whipping cream
MAPLE SYRUP DRIZZLE
1/2 c

maple syrup
MAPLE WHIPPED CREAM
1/2 c

whipping cream
2 Tbsp

maple syrup
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How to Make New Hampshire Maple Apple Pecan Pie

Step-by-Step

For the crust: Dice butter and return it to the refrigerator while you prepare flour mixture.
Place flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times until the butter is the size of peas.
With the machine running, pour the ice water in through the processor feed and pulse the machine until the dough begins to form a ball.
Wrap in plastic wrap and refrigerate 30 minutes.
Roll the dough on a well-floured board into a circle, rolling from center to edge, turning and flouring the dough to make sure it doesn’t stick to the board.
Then, fold dough in half, place in the pie pan, and unfold to fit the pan.
Filling: Preheat oven to 375° Fahrenheit.
Peel, core, and slice apples very thin.
In a small bowl, mix together the sugar, flour, vanilla bean, salt, and cinnamon.
Place one layer of apples in the pie crust and sprinkle with 2 tsp of the sugar mixture. Repeat the process until all the sugar has been added.
Crumb Topping: Mix together all crumb topping ingredients with a fork until crumbly.
Cover filling with crumb topping.
Bake in the preheated oven at 375° for 30 minutes.
Turn pie in oven and cover edges with aluminum foil and continue to bake an additional 30 minutes.
Bring 1/2 cup pure NH Maple syrup to a boil; continue to cook until a candy thermometer inserted into it indicates “soft ball” temperature, about 235°-240°F.
Drizzle maple over pie.
Whipped topping: In a mixing bowl, beat whipping cream and 2 tbsp maple syrup until firm peaks form.
Cool pie. Decorate inside edge of pie and peak of pie with maple whipped cream and additional pecan halves.