Thanksgiving Maple Peacan Pie



It’s Thanksgiving week and that means pie!

As I head to the US to celebrate my first Thanksgiving Stateside is 26 years, I HAD to post a pie recipe. I made it from the current Waitrose Magazine do try it, it is completely delicious!


225g plain flour, plus extra for dusting
150g light brown soft sugar
1 tsp salt
200g unsalted butter, cubed and chilled
200g pecans
175ml maple syrup
1 tsp vanilla extract
3 eggs


Set aside 1 tbsp flour, then add the remaining flour to a large bowl and whisk in 1 tbsp sugar and ½ the salt. Make a well in the middle and add 125g butter. Work it in until it resembles fine breadcrumbs. Add 2-3 tbsp ice-cold water, just enough to bind, and bring it all together; try not to overwork it. Form the dough into a ball and flatten it out into a disc. Wrap and chill for 30 minutes. When the pastry is ready, dust a clean work surface with flour and roll out the pastry to a 28cm circle; use to line a 23cm loose-bottomed tart tin, then prick all over with a fork. Chill for 30 minutes.

Preheat the oven to 160 degrees fan/180ºC. Spread the pecans out on a baking tray and toast for 5 minutes, until light golden; set aside. When the pastry has chilled, put on a baking tray, line the pastry case with baking parchment and fill with baking beans. Bake for 25 minutes, remove the beans and bake for a further 5 minutes to dry the base.

Melt the remaining 75g butter. Whisk the reserved 1 tbsp flour with the remaining light brown soft sugar and salt. Whisk in the maple syrup, vanilla, eggs and melted butter until smooth. Carefully lay the toasted pecans inside the tart case, flat side down. Pour over the maple mixture, then bake for 35-45 minutes, until set. Leave to cool before serving.

Let’s Bake Together!

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