You’re Doing It Wrong: Pecan Pie

• servings: Yield: 8 to 12 servings

Ingredients

1 cup all-purpose flour, plus more for rolling out the dough

½ cup (1 stick) cold unsalted butter

1 tablespoon granulated sugar

1 teaspoon salt

2 cups pecan halves or pieces

1 cup maple syrup

3 large eggs

½ cup brown sugar

1 tablespoon amaretto (almond liqueur) (optional)

1 teaspoon vanilla extract

Directions

1. Heat the oven to 375°F. Put the flour, 6 tablespoons of the butter, the granulated sugar, and ½ teaspoon of the salt in a medium bowl; blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ¼ cup cold water and stir until the mixture forms a ball. (If the mixture is too crumbly, add additional cold water as needed.) Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.

2. Unwrap the dough and place it on a lightly floured surface. With a rolling pin, roll out the dough until it’s approximately 11 inches in diameter. Transfer the dough to a 9-inch pie plate; trim any dough that hangs over the edges of the plate and discard the scraps. Bake the crust for 5 minutes.

3. Meanwhile, put the pecans in a large skillet over medium-low heat and cook, stirring frequently, until fragrant and lightly toasted, about 5 minutes; set aside. Put the maple syrup and the remaining 2 tablespoons butter in a small saucepan over medium-low heat. Cook until the butter melts. Beat the eggs in a large bowl, and then whisk in the brown sugar, the Amaretto (if desired), the vanilla, and the remaining ½ teaspoon salt. Gradually whisk the hot maple syrup mixture into the egg mixture. Stir in the pecans.

4. Pour the pecan mixture into the pie crust, transfer the pie plate to a baking sheet, and bake until the top and edges of the pie are golden brown and the center of the pie is jiggly but no longer liquid, 30 to 40 minutes. Cool thoroughly, then serve. (Store leftover pie wrapped in foil or plastic wrap in the refrigerator for up to a few days.)