Cherry Maple Pecan Pie
This recipe combines cherries and pecans in a maple syrup filling for a unique holiday dessert. It is suitable for home bakers wanting an impressive pie with familiar flavors.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Baking Sheet
- Wire Rack
Ingredients
Pie Crust and Filling
- 1 unbaked 9-inch pie crust
- 1.5 cups fresh or frozen pitted cherries halved
- 3 large eggs
- 0.75 cup pure maple syrup
- 0.5 cup light corn syrup
- 0.25 cup granulated sugar
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1.5 cups pecan halves
- 2 tablespoons all-purpose flour for coating cherries
Instructions
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges decoratively.
- Toss the halved cherries with 2 tablespoons of flour to coat them evenly, then arrange them in an even layer at the bottom of the pie crust.
- In a large mixing bowl, whisk together the eggs, maple syrup, corn syrup, and granulated sugar until well combined and smooth.
- Add the melted butter, vanilla extract, and salt to the egg mixture, whisking until fully incorporated.
- Arrange the pecan halves over the cherry layer in the pie crust in a decorative pattern or scatter them evenly.
- Carefully pour the maple syrup mixture over the pecans and cherries, ensuring even distribution.
- Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, until the filling is set but still has a slight jiggle in the center.
- If the crust edges brown too quickly, cover them with aluminum foil or a pie shield halfway through baking.
- Remove from the oven and allow the pie to cool completely on a wire rack for at least 3 hours before slicing.
- Serve at room temperature or slightly warm, optionally topped with whipped cream or vanilla ice cream.
Notes
This pie was created by combining fresh cherries from an orchard and local maple syrup into one dessert. It became a family favorite.