Maple Pecan Crunch Pie
1 cup all-purpose flour
¼ teaspoon salt
2 tablespoons unsalted butter, chilled and cut into small bits
2 tablespoons vegetable shortening
4 tablespoons ice water
1/8 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small bits
2 large eggs, lightly beaten
½ cup light brown sugar
¾ cup maple syrup
2 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1¾ cups pecans, lightly toasted
To Make the Dough:
Combine the flour, salt, butter and shortening in a stand mixer with the paddle attachment. Mix until it looks crumbly and the butter is pea-size. Add the ice water and mix briefly until the dough just comes together. Turn out onto a lightly floured table and knead briefly. Shape into a disc, wrap in plastic and chill dough 1 hour.
To Make the Topping:
Combine the oats, sugars, cinnamon and salt in a stand mixer. Mix well with the paddle attachment. Add the butter and process on low speed until the mixture clumps up. Remove from the mixer to a bowl and rub dough between your fingers until crumbly. Cover and chill well.
To Make the Filling:
Combine all the ingredients in a bowl and mix well.
Preheat oven to 375o. Roll out the chilled dough into a 12-inch round on a lightly floured table.Transfer to a 9-inch pie plate. Finish the edges by turning under and fluting with a fork or pinching with your fingertips. Wrap in plastic and place crust in the refrigerator to chill for 30 minutes. Add the cooled nuts to the crust. Add filling. Bake on the middle rack of the oven for 30 minutes. Add topping. Make sure to rotate pie (for even cooking) and bake for another 40 minutes, or until the center is just set and the topping is golden brown.
Recipe courtesy of Poorhouse Pies.
I can’t believe that I found the above recipe. Especially their pie dough recipe. I think those people are probably the best pie makers this side of the Mississippi. And I’m not too sure that the other side of the Mississippi also.
They were featured on PBS and the pies just look scrumptious. They have a self serve on the honor system in Underhill, VT. Too far from where I live and I can’t believe I found one of their recipes that will be fun to try. They have a refrigerator in their pie stand that they keep the pies in.
Their key lime pie looks really good. That crust looks like a graham cracker crust.
The Summer Berry Pie looks scrumptious. It’s like a work of art with yummy ingredients.
Then their Banana Cream pie and Mocha Cream pie are just heavenly looking.
They make all kinds of pies. I gather from the PBS pie show that they call themselves “Poorhouse Pies” because one of them lost her job and to keep out of the poorhouse, started a pie business.
And they have a gift for making creative and really good pies.
The Peanut Butter and Chocolate Chip Cheese Cake Pie sounds like a must try pie. I wish they gave out recipes, but I feel lucky to have found one of their recipes.
Then on some Sundays like before a holiday, they make home made donuts. Not just any donuts, people start lining up for the donuts at 7:00 in the morning for them and most of the time they are all gone by 9:00 or so.
They make really creative donuts that are made with perfection.
I mean I don’t indulge in sweets hardly ever, but to try one of these creations is an exception.
I think it would almost be like visiting a Pastry shop in France, only Vermont style.
On Valentines Day, they made Whoopie Pies for a chocolate treat.
King Arthur Flour has a sugar cookie mix and had a cute July 4th cookie idea.
Then I saw in the paper that an art teacher that retired gave a class to teach you how to paint the above sunflower painting. And there is a cafe where you can sip on a glass of wine and have cheese and crackers while you take the class. Very creative idea and sounds like a lot of fun.
I like little farm stands that are along the road. Not only are they cute, but they have really fresh garden veggies and usually farm fresh eggs and sometimes baked goods.