Maple and Molasses Pecan Pie

Instructions

• 1Making the dough in the food processor brings everything together quickly. Plus, there's no need to blind bake! Chilling the dough is essential for the easiest rolling experience and flakiest final crust. 2 hours is minimum, but a longer rest (4 hours to overnight) is optimal for the best results.
• 2Using a pizza cutter provides the smoothest cuts and tidiest trim.
• 3After rolling, trimming and crimping, make sure to chill the dough in the pan for 1 hour. This firms up the dough and will help to keep the butter in the dough during baking. The rest also helps to relax any gluten that developed when the dough was rolled out. The longer the rest, the more defined the edge design will be.
• 4This will give the crust an even, beautiful, golden-brown color. Brushing the upper crust before adding the filling ensures you don’t accidentally dip the brush in the filling and bring it up to the edge.
• 5Keeping the pie close to those bottom elements helps get it toasty, developing a beautiful golden-brown crust without blind baking.
• 6Adding the ingredients in this order ensures even dispersion, allowing the sugar to begin dissolving and preventing any pockets of clumped sugar.
• 7The pecans will float to the top during baking, leaving no doubt what this delicious pie is filled with.
• 8Autopilot baking with precise element control produces a golden baked bottom crust without scorching any of the pecans on top. It’s normal for some butter to drip from the edge of the dough. If you’d like, you can set the pie on a baking tray to catch any drips.
• 9For a rich and ooey-gooey slice, cool the pie on a wire rack for 30 minutes. For clean slices and a firmer texture, chill the pie overnight.
• 10Serve with a scoop of vanilla ice cream for the ultimate dessert.
• 11From the flakiest dough and a deep-dish pecan to pies in jars cooked sous vide and an ultra apple-y pie (made with 114 apples!), expand your baking horizons at chefsteps.com