Pair with Stags’ Leap Winery Napa Valley Petite Sirah
Pie Crust
Ingredients
- 4 ounces cold butter, cut into small cubes
- ½ tsp salt
- ½ tsp sugar
- 1 ¼ cups flour
- 2 Tbsp ice water
In a food processor, add flour, salt, and sugar. Pulse until incorporated. Add butter cubes and pulse until butter turns into pea size pieces. Add ice water and mix until dough comes together; if it doesn’t come together right away, add an extra tablespoon of water. Do not overmix. Scrape mixture out onto a sheet of plastic wrap and flatten into a square. Wrap well with additional plastic wrap and refrigerate 1-2 hours.
Roll out chilled pie dough into a 12 inch circle. Gently place dough into a 9 inch pie dish. If there is more than 1-2 inches of excess dough, trim and fold excess pie dough underneath, crimping the edges. Chill the crust for 15 minutes. Meanwhile, preheat oven to 375°F. Line the chilled crust with parchment paper, fill with pie weights, dried beans, or rice, evenly distribute around the bottom of crust. Bake for about 15 minutes, until the edges of the crust begin to brown. While pie dough bakes, make the filling.
Filling
Ingredients
- ½ cup dark brown sugar
- 1 cup maple syrup
- 1 tsp vanilla
- 3 Tbsp butter, melted and cooled
- 3 eggs
- 1 tsp salt
- 2 cups pecan halves, toasted
- 1-2 pieces of bacon, cooked and chopped
In a medium bowl, stir together the brown sugar, vanilla, maple, butter, eggs, and salt until smooth and combined. Stir in pecans and bacon bits.
Pour mixture into pie crust and bake for 40–50 minutes until crust is golden brown and top is set. Remove pie from oven and let cool on a cooling rack. Serve with ice cream or whipped cream.
