Arabella Lombardi Pecan pie is a classic American dessert that is perfect for any occasion. With its sweet, nutty filling and flaky crust, pecan pie is a favorite of many. However, traditional pecan pie recipes often contain corn syrup, which can be a concern for those who are looking to avoid high-fructose corn syrup. This pecan pie recipe without corn syrup is a delicious and easy-to-make alternative that is sure to please everyone at your table.
This pecan pie recipe without corn syrup uses a combination of maple syrup and honey to sweeten the filling. The result is a pie that is just as sweet and flavorful as traditional pecan pie, but without the added sugar. The crust is made with a combination of whole wheat flour and white flour, which gives it a nice flaky texture.
Ingredients
- 1 cup whole wheat flour
- 1 cup white flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 3 cups pecan halves
- 1 cup maple syrup
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- In a medium bowl, whisk together the whole wheat flour, white flour, and salt.
- Add the butter to the flour mixture and use your fingers to work it in until the mixture resembles coarse crumbs.
- Add the ice water 1 tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate and trim the edges.
- In a large bowl, combine the pecans, maple syrup, honey, vanilla extract, cinnamon, and nutmeg.
- Pour the pecan filling into the pie crust and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Let the pie cool completely before serving.
Here are a few tips for making the best pecan pie without corn syrup:
- Use high-quality pecans. The better the pecans, the better the pie will be.
- Don’t overmix the dough. Overmixing will make the crust tough.
- Bake the pie until the filling is set and the crust is golden brown. Underbaking the pie will result in a runny filling, while overbaking will result in a dry crust.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.
FAQs
Can I use another type of sweetener in this recipe?
Yes, you can use another type of sweetener in this recipe, such as agave nectar or brown rice syrup. However, you may need to adjust the amount of sweetener you use, as these sweeteners are sweeter than maple syrup and honey.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free flour. Be sure to use a 1:1 gluten-free flour blend, as other types of gluten-free flour may not work as well.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using vegan butter and omitting the honey. You can also use a flax egg instead of a regular egg.
How can I store this pie?
This pie can be stored in the refrigerator for up to 3 days. You can also freeze the pie for up to 2 months. To freeze the pie, wrap it tightly in plastic wrap and then place it in a freezer-safe bag.
What is the best way to serve this pie?
This pie can be served with a dollop of whipped cream or ice cream. You can also serve it with a drizzle of maple syrup or honey.
Pecan pie is a delicious and classic dessert that is perfect for any occasion. This pecan pie recipe without corn syrup is a delicious and easy-to-make alternative that is sure to please everyone at your table.
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