How to make it

  • Set aside one pie shell. Onto a lightly floured surface, remove the other crust from its tin (if already in a tin). Using a paring knife, carefully cut out leaves or other fun shapes from this crust. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Put unused pie+tin and leaves in the refrigerator for about 30 minutes.
  • Heat oven to 400�. In a medium bowl, whisk together sugar, butter, eggs, corn syrup, maple syrup, liquor, and vanilla. Fold in the pecan halves. Pour filling into the pie shell.
  • Beat 1 egg yolk, and brush over the edge of the crust. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes to firm the filling, or put straight in the oven if you have steady hands. (optional: Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.)
  • Bake 15 minutes at 400F, then reduce heat to 350�. Bake until a knife tip comes out clean, about 60-75 minutes. Serve warm or at room temperature.

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes