Mini Maple Pecan Pies
Author: 
 
Makes 8
Ingredients
  • PIE CRUST:
  • 3 cups all-purpose flour
  • 1 teaspoon salt (1¼ if using unsalted butter)
  • 1 cup chilled shortening
  • ½ cup cold butter, coarsely grated
  • 2 tablespoons maple whiskey (or use regular whiskey, vodka, or 1½ T vinegar)
  • ⅓ cup buttermilk
  • PIE FILLING:
  • ½ cup pure maple syrup
  • ½ cup corn syrup (light)
  • ½ cup white sugar
  • ½ cup brown sugar
  • 3 eggs plus 1 egg yolk (keep the white for brushing on the crusts)
  • 2 tablespoons maple whiskey (or regular whiskey)
  • 1 teaspoon maple flavoring
  • ¼ teaspoon salt
  • 3 tablespoons melted butter
  • 2 cups chopped pecans (plus pecan halves if you want to decorate the top)
Instructions
  1. CRUST:
  2. In a large bowl combine flour and salt. Cut in the shortening and butter until flour is blended in and no large lumps are visible.
  3. Combine the whiskey (or vinegar) with buttermilk. Drizzle into flour mixture while tossing with a fork. Stir just until combined. Dough should easily hold together when you squeeze it. If mixture is too dry, add more buttermilk, 1 teaspoon at a time.
  4. Either roll out half of the dough at a time between generously floured pieces of parchment OR separate the dough into 8 pieces and roll each between floured parchment. Either way, shape the dough into a ball, flatten with your hand, and roll out fairly thin, about ⅛-inch. Set mini pie pan (top inside dimension 4¼-inches) upside down on dough and circle about 1-inch larger than the pan all the way around. Cut out 8 circles, saving scraps to re-roll.
  5. Lift circles (use a dough scraper or large spatula if needed) and place in pans, easing them in to fit snugly. Fold the edges under and crimp or press with a fork.
  6. Brush the bottom of the crusts with whisked egg white, then move to the refrigerator while you make the filling.
  7. Heat oven to 350 F.
  8. FILLING:
  9. In a medium bowl combine maple syrup, corn syrup, white sugar, and brown sugar. Stir well.
  10. Add 3 eggs and one egg yolk, whiskey, maple flavoring, and salt. Stir.
  11. Add melted butter and pecans and stir well.
  12. Fill crusts with a generous ½ cup of filling - about ⅔ full, stirring the mixture in the bowl before you fill each crust, because the pecans will all float to the top.
  13. Place pies on baking sheets and bake approximately 30 minutes. Gently shake one of the pies. If there's a slight jiggle, that's okay, but if it's wiggly, let the pies cook for another 5 minutes. Remove from oven and allow the pies to cool completely on a rack.
  14. Serve, or cover and store in the refrigerator for up to 3 days. They may be frozen, too.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7097