Maple Bourbon Pecan Pie (& rosemary)

Just…dream with me for a second.

Maple Bourbon Pecan Pie in a Rosemary Crust

Rosemary. In a pie crust.

Maple Bourbon Pecan Pie in a Rosemary Crust

Maple syrup. Instead of corn syrup.

Maple Bourbon Pecan Pie in a Rosemary Crust

Bourbon. Always.

Sounds crazy, no? (Any other Fiddler on the Roof fans out there? No…just me? Anyway…) But here’s the thing – it works. Splendidly so! We already know bourbon and pecans are a match made in heaven. Maple is a natural complement to both. And savory rosemary in a buttery crust keeps the pie from being cloyingly sweet. What a revelation!

Maple Bourbon Pecan Pie in a Rosemary Crust

This Maple Bourbon Pecan Pie is sweet without being sickly and is lightly spiked with bourbon. The woody and herbal rosemary stands out in the crust and up to the fortitude of fresh pecan halves.

Maple Bourbon Pecan Pie with Rosemary Crust

  • Prep Time: 20 minutes + chilling
  • Cook Time: 55 – 65 minutes
  • Total Time: 75 – 85 minutes + chilling
  • Yields: 9-inch pie, 8-10 servings


For the crust:

  • 1 ¾ cup flour
  • 1 TBSP sugar
  • ½ tsp. salt
  • 2 TBSP freshly chopped rosemary
  • 10 TBSP unsalted butter, cold and cut into cubes
  • 4 – 5 TBSP ice water

For the filling:

  • 6 TBSP butter, melted and slightly cooled
  • 1 cup pure maple syrup
  • 3 large eggs, at room temperature
  • 2 TBSP flour
  • 2 TBSP bourbon
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 3 cups pecan halves

Directions: In a large bowl, whisk together the flour, sugar, salt, and rosemary for the crust. Using a pastry blender or a fork, cut in the butter until no pieces of butter larger than the size of a pea remain. Add 4 TBSP water, mixing gently with hands to bring together. Add additional water if necessary, 1 TBSP at a time, until a shaggy dough comes together. Turn out down on large piece of plastic wrap and form into a small disc. Sprinkle with a few drops of water before wrapping tightly and chilling in fridge for at least 30 minutes, or overnight. When ready to roll out dough: lightly flour work surface and rolling pin. Turn chilled dough out onto work surface and roll into a large circle about 12-inches in diameter and ¼-inch thickness. Place in 9-inch pie plate and fold edges under, then crimp or pleat however you’d like. Dock crust with a fork before placing in freezer for 30 minutes. When ready to bake: preheat oven to 425 degrees. Line frozen pie crust with tinfoil and weigh down with pie weights, beans, or sugar. Bake in preheated oven for 15 – 20 minutes, or until edges begin to turn golden. Remove from oven and remove foil cover. Bake another 3 – 5 minutes before removing to cooling rack. Lower oven temperature to 350 degrees. In a medium bowl, whisk together the melted butter, maple syrup, eggs, flour, bourbon, vanilla, and salt until smooth. Stir in pecans and pour into pre-baked crust. Bake for 35 – 45 minutes, or until center is just set. (If crust is getting too brown at any point during the bake, simply cover with pie ring or tin foil.) Remove from oven and allow to cool completely on wire rack before slicing. Serve with freshly whipped cream!

Pie filling recipe lightly adapted and totally inspired by Sally’s Baking Addiction.

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