All-Natural Pecan Pie (Corn Syrup-Free!)
I know I’m always telling you some story about the first time I tasted things, but I really do seem to have a steel-trap memory for initial food experiences. Me and pecan pie, we met when I was in college, studying to be a teacher. I was working at an old tavern in Ypsilanti, Michigan’s historic Depot Town neighborhood. It was called the Sidetrack (because, you know, it was beside the railroad tracks), and it had the most amazing pecan pie. At first, people would ask me how the pecan pie was, and I’d tell them, “I hear it’s great. We sell a lot of it.” I’d carry pieces of that pie from the kitchen to my customers, watch from afar as they took the first bite, closing their eyes in bliss. Eventually, I had to try it myself.
There should be some kind of saying about how once you go pecan pie, you never go back – or something like that, but with more rhythm or alliteration, obviously.
I have no idea why it took me until my early twenties to try pecan pie, but when the holidays roll around, that’s what I want. Forget pumpkin. Forget apple (even though I do love you, apple pie). In late November and December, when the chill goes right through you and the sky always has a suggestion of snow in it, give me pecan pie.
My only gripe with pecan pie has been that it seems every recipe calls for a substantial amount of corn syrup, which is something I try to avoid in anything more than a very small quantity.
Then, I met Sam Sifton, who says you can use maple syrup in your pecan pie. I thought, Now why didn’t I think of that? Duh.
I love what maple syrup does for pecan pie, which is to add an additional dimension of flavor. It’s subtle, but wonderful. Definitely superior to corn syrup.
So here’s your corn syrup-free pecan pie, my friends. And oh, it is glorious.
All-Natural Pecan Pie
Adapted from Thanksgiving: How to Cook It Well by Sam Sifton
1/2 batch of this pastry dough
2 cups pecans, roughly chopped
5 tablespoons unsalted butter
1 cup firmly packed dark brown sugar
3/4 cup pure maple syrups (I like grade B because it’s darker and has more flavor)
1 teaspoon kosher or fine grain sea salt
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
Preheat the oven to 350°.
On a lightly floured surface, roll out your pastry dough, and fit it into a 9-inch pie plate, shaping the edge however you like. Place in the freezer to chill while you make the filling.
Spread the chopped pecans on a large baking sheet, and toast in the oven, shaking the pan every few minutes, until they turn a more golden color and start to smell wonderful. Remove from the oven and set aside.
In a large saucepan placed over medium heat, stir together the butter, brown sugar, maple syrup, and salt.
Bring to a full rolling boil, and cook, stirring continuously, for 2-3 minutes.
Remove from heat, and stir in the toasted pecans, vanilla, and eggs.
Pour into the chilled pastry shell.
Bake, covered with a tent of foil to prevent the crust from browning too quickly, for 40 minutes. Remove the foil and bake another 10-20 minutes, until the filling has puffed up slightly. The pie should just barely jiggle in the center when it’s done.
Serve warm or at room temperature, with whipped cream or vanilla ice cream.
Serves 8-12.
Here’s the printable recipe. Happy holidays!
