Ingredients:

  • 175g all-purpose flour
  • 115g unsalted butter, cubed and frozen
  • 15g granulated sugar
  • 2g fine sea salt
  • 45ml ice-cold water
  • 5ml apple cider vinegar
  • 150g raw pecan halves, roughly chopped
  • 2 large eggs, room temperature
  • 100ml pure Grade A dark maple syrup
  • 50g dark brown sugar, packed
  • 30g unsalted butter, melted and browned
  • 5ml pure vanilla extract
  • 2g flaky sea salt

Instructions:

  1. Whisk flour, sugar, and salt. Ensure the dry ingredients are fully combined in a large chilled bowl.
  2. Grate frozen butter. Work quickly to shred the 115g of butter into the flour. Note: This prevents the heat from your hands from melting the fat.
  3. Incorporate wet ingredients. Mix the ice water and vinegar, then drizzle over the flour, tossing with a fork until a shaggy dough forms.
  4. Chill the dough. Wrap the disc tightly in plastic and refrigerate for 30 minutes. Note: This allows the flour to fully hydrate and the fat to re harden.
  5. Brown the butter. Melt 30g of butter in a saucepan over medium heat, swirling until it smells nutty and shows brown specks.
  6. Whisk the custard. Combine eggs, maple syrup, brown sugar, vanilla, and the cooled browned butter in a jug.
  7. Toast the pecans. Briefly heat the chopped pecans in a dry pan for 3 minutes until fragrant and slightly darkened.
  8. Shape the crusts. Roll dough to 1/8 inch, cut 3 inch circles, and press into the muffin tin.
  9. Fill and bake. Divide pecans among cups, pour in the liquid mixture, and bake at 350°F (180°C) for 25 minutes until the filling is set and the crust is golden.
  10. Cool and finish. Let the pies sit in the tin for 5 minutes, then move to a rack and sprinkle with flaky salt.