Maple & Orange Pecan Pie Takes the Classic Dessert in a Fresh New Direction
Caramelly and nutty with a citrusy zing, this pie will be the star of the Thanksgiving table.
Turkey is a given and cranberry sauce is grand, but it just wouldn’t be Thanksgiving without pie, and pecan pie in particular. There's something about the combination of the tender crust, sweet filling and toasty, crunchy pecans that just screams fall.
You might be used to making a classic pecan pie, but the simple recipe lends itself to endless riffs. And that’s why this Thanksgiving, the American Pecan Promotion Board (APPB) is celebrating America’s love of classic pecan pie by sharing recipes inspired by regional cuisines.
Let's take this delicious maple and orange pecan pie from chef Jon Ashton for example. Ashton, who is based in Massachusetts, used New England as his inspiration and leaned into the caramelly maple syrup that's a signature ingredient of the region and a flavor that's perfect for fall. The maple syrup stands in for the corn syrup that's commonly used in pecan pie, giving the dessert a rich flavor. Maple and pecans are a delicious duo and when they come together the pie tastes like candied nuts. The orange zest adds a fresh zing to the dessert, which brings all the flavors together.
But you don't have to be a chef to have fun with your pecan pie. While a tried-and-true pecan pie will always have a place on the Thanksgiving table, this year APPB is encouraging pecan fans everywhere to also make a pecan pie that celebrates their favorite local flavors. That could mean a maple-blueberry twist from Maine or a citrus-peach version from Georgia. Pecan pie is the perfect culinary canvas for your creativity, so let your regional pride be your guide!
But this show of regional pie pride isn’t just for the from-scratch crowd. If you’re a store-bought pecan pie person (we all need a shortcut sometimes), you can add some local flavor in the form of garnishes. Floridians might want to grate some fresh orange over the pie and folks from Little Rhody (aka Rhode Island) can add a splash of coffee syrup (iykyk) to the heavy cream before whipping for a fun finishing touch.
It’s possible that all of this culinary creativity may inspire more than pies. When you’re out picking up the ingredients for your pecan pie, you might want to grab an extra bag. Toast them up for snacking, stir some into your cranberry sauce just before serving, or add a few on top of the bowl of oatmeal you make to fuel your Thanksgiving cooking extravaganza. And their great taste is just the beginning. The combination of full flavor, versatility and nutritional benefits makes pecans the ultimate supernut.
To try the regional pecan pie recipes and to learn more about pecan’s taste, versatility and nutritional benefits, visit EatPecans.com or check APPB out on social @eatpecans.
Jon Ashton
Maple & Orange Pecan Pie
Ingredients
1 1/4 cups all-purpose flour
? tsp fine sea salt
10 Tbsp unsalted butter, cold and cut into cubes
3 to 4 Tbsp ice water, as needed
Pie Crust
1. Mix flour, salt in a food processor fitted with steel blade. Add chilled butter over dry ingredients and pulse 8 to 12 times until the butter is the size of peas. Drizzle three tablespoons of ice water over dough and pulse a couple times. If dough looks dry, add another tablespoon or two of ice water and pulse the machine until the dough begins to form a ball. Remove from bowl and flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 30 minutes.
2. Roll dough out on lightly floured surface into 13-inch circle and transfer to a greased 9-inch pie pan. Press dough into corners and sides of pan. Trim edges of dough to make a 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Crimp the crust or just leave plain.
3. Place pie shell in fridge and chill for 30-45 minutes. Prick the sides and bottom of the pie shell with a fork at ?-inch intervals to avoid filling bubbling over.
Filling
1. In a large bowl, whisk together the butter, maple syrup, eggs, brown sugar, orange zest, cream and vanilla. Stir in the pecan pieces and pour into the pie shell. Gently place the pecan halves in concentric circles on the top, taking care not to press too hard, which will cause the nuts to sink into the filling. Place a circular piece of aluminum foil over the exposed nuts to protect them from burning.
2. Bake for 35 to 45 minutes, or until the center is a little jiggly and registers between 175 and 180°F on an instant-read thermometer. Transfer pie to rack; let cool completely for at least 2 hours.
