Crunchy bacon bits, real maple syrup and pecans make up this deliciously divine pie. Top it off with maple whipped cream…yum!
|PASTRY: (Makes 2 Pie Crusts)|
|1 3/4 cups||(425 mL) All-purpose flour|
|3/4 tsp||(3 mL) Salt|
|3/4 cup||(175 mL) Tenderflake® Lard|
|4 to 5 tbsp||(60-70 mL) Ice water|
|1/2 cup||(125 mL) Butter|
|1 cup||(250 mL) Brown sugar, packed|
|1/4 cup||(60 mL) Pure maple syrup|
|1/4 cup||(60 mL) Corn syrup|
|1 tsp||(5 mL) Vanilla extract|
|1 tsp||(5 mL) Lemon zest|
|2 cups||(500 mL) Pecan halves|
|1/2 cup||(125 mL) Chopped Schneiders® Country Maple® Bacon, crisply cooked|
|1 cup||(250 mL) Whipping cream (35%)|
|2 tsp||(10 mL) Maple syrup|
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.
PREHEAT oven to 350˚F (180˚C).
HEAT butter, brown sugar, maple syrup, corn syrup and vanilla in a small saucepan over low heat until butter melts. Remove from heat and set aside to cool slightly.
ROLL out one pastry round on a lightly floured surface with a floured rolling pin until slightly larger than an upside down 9-inch (23 cm) pie plate. Transfer into pie plate. Flute edges with floured fork or fingers.
ADD eggs, lemon zest, pecans and bacon to butter sugar mixture. Stir gently to combine and pour into pie shell. Bake in preheated oven 40-50 minutes or until filling is set and pastry is golden brown. If fluted edges of pastry become dark too quickly cover loosely with foil.
BEAT whipping cream and maple syrup together in a mixing bowl until soft peaks form. Serve with baked pie.
The second round of pastry can be frozen or rolled out and cut into small decorative shapes. Bake shapes, on a parchment lined baking sheet, at same time as pie for 10-15 minutes. Use as decoration on whipped cream.
Show More Comments
No Comments yet