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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Active Time:30 minsTotal Time:3 hrs 30 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:3 hrs 30 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust½cupwhole-wheat pastry flour½cupall-purpose flour, plus more for work surface⅛teaspoonsalt3tablespoonscold unsalted butter, diced (1/2-inch)2tablespoonscanola oil2 - 3tablespoonsice waterFilling4tablespoonsunsalted butter, cut into pieces½cuppacked light brown sugar⅓cuppure maple syrup2tablespoonsbourbon (such as Maker’s Mark)1teaspooncornstarch2large eggs, lightly beaten1large egg yolk, lightly beaten1teaspoongrated orange zest1teaspoonvanilla extract⅛teaspoonsalt1cupcoarsely chopped pecans½cupbittersweet chocolate chipsFlaky sea salt for garnish (optional)Unsweetened whipped cream for serving (optional)
Cook Mode(Keep screen awake)
Ingredients
Crust
½cupwhole-wheat pastry flour
½cupall-purpose flour, plus more for work surface
⅛teaspoonsalt
3tablespoonscold unsalted butter, diced (1/2-inch)
2tablespoonscanola oil
2 - 3tablespoonsice water
Filling
4tablespoonsunsalted butter, cut into pieces
½cuppacked light brown sugar
⅓cuppure maple syrup
2tablespoonsbourbon (such as Maker’s Mark)
1teaspooncornstarch
2large eggs, lightly beaten
1large egg yolk, lightly beaten
1teaspoongrated orange zest
1teaspoonvanilla extract
1cupcoarsely chopped pecans
½cupbittersweet chocolate chips
Flaky sea salt for garnish (optional)
Unsweetened whipped cream for serving (optional)
DirectionsTo prepare crust:Whisk pastry flour, all-purpose flour and salt together in the bowl of a stand mixer. Add diced cold butter; beat with the paddle attachment on low speed until the butter forms pea-size pieces, about 2 minutes. Add oil and beat on low speed until just combined, about 15 seconds. Add 2 tablespoons ice water and beat on low speed just until the dough comes together, 30 to 45 seconds. Add additional ice water if necessary, 1 tablespoon at a time, until the dough just comes together.(Alternatively, combine pastry flour, all-purpose flour, and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until the butter forms pea-size pieces. Add oil and pulse several times. With the motor running, gradually add just enough ice water until the dough comes together.)Shape the dough into a 5-inch disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour.Photographer: Jen Causey, Food Stylist: Emily Nabors HallRoll the chilled dough into a 10-inch circle (about 1/8-inch thick) on a lightly floured surface. Transfer to a 9-inch removable bottom tart pan; press well into the sides of the pan. Trim the edges with a paring knife or roll a rolling pin over the top to pinch off excess dough. Cover with plastic wrap and freeze for at least 15 minutes or up to 8 hours.Photographer: Jen Causey, Food Stylist: Emily Nabors HallMeanwhile, position rack in bottom third of oven and place a large rimmed baking sheet on the rack; preheat to 400°F. Remove plastic wrap from the tart pan; line the crust with parchment paper and add pie weights (or dried beans). Place the tart pan on the preheated baking sheet; bake until the edges and bottom are golden brown and set, about 25 minutes. Remove tart pan and baking sheet from oven; carefully remove the pie weights (or beans) and parchment. Let the crust cool on the baking sheet for 10 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors HallMeanwhile, prepare filling:Reduce oven temperature to 325°F. Add butter to a medium saucepan; cook over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Remove from heat. Whisk in brown sugar, maple syrup, bourbon and cornstarch until combined. Transfer to a medium bowl; let stand, stirring occasionally, for 5 minutes. Whisk in eggs, egg yolk, orange zest, vanilla and salt until combined. Stir in pecans and chocolate chips. Pour the filling into the crust.Photographer: Jen Causey, Food Stylist: Emily Nabors HallBake on the lower rack until the custard is set and the edges are golden, about 25 minutes. Let cool on a wire rack, 1 to 1 1/2 hours. Sprinkle with flaky sea salt and serve with whipped cream, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors HallTo make aheadPrepare pie dough (Step 1); wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 6 months. Cover and refrigerate baked and cooled pie for up to 5 days.Equipment9-inch removable-bottom tart pan; parchment paper; pie weights (or dried beans)Originally appeared: EatingWell.com, April 2023
Directions
To prepare crust:Whisk pastry flour, all-purpose flour and salt together in the bowl of a stand mixer. Add diced cold butter; beat with the paddle attachment on low speed until the butter forms pea-size pieces, about 2 minutes. Add oil and beat on low speed until just combined, about 15 seconds. Add 2 tablespoons ice water and beat on low speed just until the dough comes together, 30 to 45 seconds. Add additional ice water if necessary, 1 tablespoon at a time, until the dough just comes together.(Alternatively, combine pastry flour, all-purpose flour, and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until the butter forms pea-size pieces. Add oil and pulse several times. With the motor running, gradually add just enough ice water until the dough comes together.)Shape the dough into a 5-inch disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour.Photographer: Jen Causey, Food Stylist: Emily Nabors HallRoll the chilled dough into a 10-inch circle (about 1/8-inch thick) on a lightly floured surface. Transfer to a 9-inch removable bottom tart pan; press well into the sides of the pan. Trim the edges with a paring knife or roll a rolling pin over the top to pinch off excess dough. Cover with plastic wrap and freeze for at least 15 minutes or up to 8 hours.Photographer: Jen Causey, Food Stylist: Emily Nabors HallMeanwhile, position rack in bottom third of oven and place a large rimmed baking sheet on the rack; preheat to 400°F. Remove plastic wrap from the tart pan; line the crust with parchment paper and add pie weights (or dried beans). Place the tart pan on the preheated baking sheet; bake until the edges and bottom are golden brown and set, about 25 minutes. Remove tart pan and baking sheet from oven; carefully remove the pie weights (or beans) and parchment. Let the crust cool on the baking sheet for 10 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors HallMeanwhile, prepare filling:Reduce oven temperature to 325°F. Add butter to a medium saucepan; cook over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Remove from heat. Whisk in brown sugar, maple syrup, bourbon and cornstarch until combined. Transfer to a medium bowl; let stand, stirring occasionally, for 5 minutes. Whisk in eggs, egg yolk, orange zest, vanilla and salt until combined. Stir in pecans and chocolate chips. Pour the filling into the crust.Photographer: Jen Causey, Food Stylist: Emily Nabors HallBake on the lower rack until the custard is set and the edges are golden, about 25 minutes. Let cool on a wire rack, 1 to 1 1/2 hours. Sprinkle with flaky sea salt and serve with whipped cream, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors HallTo make aheadPrepare pie dough (Step 1); wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 6 months. Cover and refrigerate baked and cooled pie for up to 5 days.Equipment9-inch removable-bottom tart pan; parchment paper; pie weights (or dried beans)
To prepare crust:Whisk pastry flour, all-purpose flour and salt together in the bowl of a stand mixer. Add diced cold butter; beat with the paddle attachment on low speed until the butter forms pea-size pieces, about 2 minutes. Add oil and beat on low speed until just combined, about 15 seconds. Add 2 tablespoons ice water and beat on low speed just until the dough comes together, 30 to 45 seconds. Add additional ice water if necessary, 1 tablespoon at a time, until the dough just comes together.(Alternatively, combine pastry flour, all-purpose flour, and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until the butter forms pea-size pieces. Add oil and pulse several times. With the motor running, gradually add just enough ice water until the dough comes together.)Shape the dough into a 5-inch disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour.
Roll the chilled dough into a 10-inch circle (about 1/8-inch thick) on a lightly floured surface. Transfer to a 9-inch removable bottom tart pan; press well into the sides of the pan. Trim the edges with a paring knife or roll a rolling pin over the top to pinch off excess dough. Cover with plastic wrap and freeze for at least 15 minutes or up to 8 hours.
Meanwhile, position rack in bottom third of oven and place a large rimmed baking sheet on the rack; preheat to 400°F. Remove plastic wrap from the tart pan; line the crust with parchment paper and add pie weights (or dried beans). Place the tart pan on the preheated baking sheet; bake until the edges and bottom are golden brown and set, about 25 minutes. Remove tart pan and baking sheet from oven; carefully remove the pie weights (or beans) and parchment. Let the crust cool on the baking sheet for 10 minutes.
Meanwhile, prepare filling:Reduce oven temperature to 325°F. Add butter to a medium saucepan; cook over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Remove from heat. Whisk in brown sugar, maple syrup, bourbon and cornstarch until combined. Transfer to a medium bowl; let stand, stirring occasionally, for 5 minutes. Whisk in eggs, egg yolk, orange zest, vanilla and salt until combined. Stir in pecans and chocolate chips. Pour the filling into the crust.
Bake on the lower rack until the custard is set and the edges are golden, about 25 minutes. Let cool on a wire rack, 1 to 1 1/2 hours. Sprinkle with flaky sea salt and serve with whipped cream, if desired.
To make ahead
Prepare pie dough (Step 1); wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 6 months. Cover and refrigerate baked and cooled pie for up to 5 days.
Equipment
9-inch removable-bottom tart pan; parchment paper; pie weights (or dried beans)
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)326Calories20gFat31gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
