Good morning, wonderful, amazing, sweet and lovely people. I am grateful for the grace to be alive today. I hope you are also. Today is a beautiful day. Welcome to Maryam's Joyful Life.
So, it is Labor Day in America and I am happy to make this post in honor of the amazing men and women in the workforce and business who keep the engine of society flowing. To teachers, nurses, doctors, first responders, military, builders, essential workers, business men and women, pastors, spiritual leaders, mothers and fathers, Thank you! Everyone who contributes to making the lives of others better, thank you! We are all in this together. May God bless and keep all of us In Jesus Name. Amen!
May the the Angels of peace, love, healing, joy, protection and abundance surround each and everyone of us now and forever, Amen!
Now let's make this day one of celebration for all.
Here's my favorite holiday pie recipe. Enjoy!
This recipe is from: https://celebratingsweets.com/maple-pecan-pie/
Ingredients
Pie crust (or use your favorite 9-inch deep dish unbaked pie crust):
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1 ¼ cups all purpose flour, plus more for rolling out the dough
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1 tablespoon granulated sugar
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½ teaspoon salt
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½ cup chilled unsalted butter, cut into small cubes
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¼ cup ice water, plus more, if needed
Filling:
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6 tablespoons unsalted butter, cut into pieces
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1 cup packed light brown sugar
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⅔ cup pure maple syrup
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½ teaspoon salt
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3 large eggs
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¼ teaspoon maple extract OR 1 teaspoon vanilla extract
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2 cups chopped pecans, toasted, if desired*
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non-stick baking spray
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flaky finishing salt
Instructions
Pie crust:
In a large bowl, combine flour, sugar, and salt. Add the cubed butter and use your fingers or a pastry blender to cut the butter into the flour, doing so until the butter is broken down into pea-sized pieces. Add ¼ cup ice water and stir with a wooden spoon or rubber spatula until the dough starts coming together. Then use your hands to bring the dough together. If necessary, add another tablespoon of cold water. The dough should just be sticking together. Try not to overwork it.
Transfer the dough onto a piece of plastic wrap. Flatten it into a disc and wrap it up. Roll the edges of the crust on the countertop (like a wheel) to smooth out the edges. Transfer to your refrigerator for 1 hour (or up to 2 days). Note: If you're planning on toasting your pecans, now would be the time to do it.
Let the pie crust sit at room temperature for several minutes until it is no longer rock-hard, but still cold (this will depend on how long it was the fridge). Roll out the dough on a floured surface until it is a 12-13 inch circle.
Lightly spritz a 9-inch deep dish pie plate with non-stick spray, then transfer the crust to the pie plate. Trim and fold/crimp the excess crust around the edges. Place the crust in the refrigerator for about 20 minutes while you prepare the filling.
Filling:
Preheat oven to 350°F. In a saucepan over medium heat, melt butter. Add brown sugar and maple syrup and whisk until smooth and combined. Bring the mixture to a low simmer (bubbles forming around the perimeter of the pan), then remove from the heat. Pour the mixture into a bowl to cool for 15 minutes.
Add eggs, salt and extract to the syrup mixture, whisking until combined.
Sprinkle the chopped pecans in the bottom of the uncooked pie crust. Pour the syrup mixture over the pecans, rearranging the pecans if necessary. Lightly spritz a piece of foil with non-stick spray. Cover the pie with foil and bake in the center to lower third of the oven for 30 minutes. Remove the foil, then continue baking for another 15-25 minutes (approximately), until the edges are set but the center of the pie is still a bit jiggly (like gelatin). Sprinkle the top of the pie with a few sprinkles of flaky finishing salt. Place the pan on a wire rack to cool completely, then transfer to the refrigerator. Serve at room temperature with Tillamook Old Fashioned Vanilla Ice Cream.
How To Make Maple Pecan Pie:
- Line a pie plate with a standard pie crust (use my homemade recipe or your favorite pie crust). Place the pie crust in the refrigerator while you assemble the filling.
- Heat butter, brown sugar and maple syrup in a small saucepan until smooth and combined.
- Whisk eggs, maple extract, and salt into the syrup mixture.
- Sprinkle pecans over the bottom of the unbaked pie crust, then pour over the liquid mixture.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 20 minutes.
I hope this inspired you. I love eating pecan pie during the holidays with a scoop or two of vanilla ice cream and it always does the trick.
Thank you for checking out my blog today. Have a delightful Labor Day!
MARYAM
Don't let anybody steal your joy!
