• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Midwest Nice logo

  • Recipes
    • All Recipes
    • Recipe Index
  • ebooks
    • Venison ebook
    • Coffee ebook
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • ebooks
    • Venison ebook
    • Coffee ebook
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Pies & Tarts » Maple Bourbon Pecan Pie (& rosemary)

    November 20, 2019 · Updated January 30, 2023

    Maple Bourbon Pecan Pie (& rosemary)

    4 Comments

    · by Amanda Gajdosik

    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

    Ingredients:

    For the crust:

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

    For the filling:

    • 6 tablespoon butter, melted and slightly cooled
    • 1 cup pure maple syrup
    • 3 large eggs, at room temperature
    • 2 tablespoon flour
    • 2 tablespoon 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 tablespoon water, mixing gently with hands to bring together. Add additional water if necessary, 1 tablespoon 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.

    Browse More Recipes!

    • Peppermint Mocha Cream Pie with Prairie Farms
    • Swedish Apple Pie
    • Chocolate Covered Strawberry Tart
    • Apple Cider Chess Pie Recipe
      Apple Cider Chess Pie (& roommates)
    62 shares
    • Share this Recipe!
    • Send this Recipe!

    Reader Interactions

    Comments

    1. Molly says

      October 30, 2021 at 5:33 pm

      Do you think I could sprinkle rosemary on a premade crust and press it down to get the Sam effect?

      Reply
      • Amanda says

        November 01, 2021 at 12:56 pm

        I think it would be super similar, yes! Happy baking, Molly 🙂

        Reply
    2. Molly Blythe says

      November 21, 2022 at 6:23 pm

      I fixed this last night and my family loved it. For us, we thought for we would change a little. Chop two cups pecan in half and mix into the sauce. Then place only 1/2 whole pecans on top.
      I also steeped some rosemary in the melted butter for additional flavor. (Removed before baking).

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, Yall!

    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
    • instagram
    • facebook
    • pinterest

    Choose a Category

    Looking For Something?

    Recently

    • 5 Minute Simple Syrup Recipe (Great for drinks!)
    • Ground Venison Tater Tot Nachos (Totchos!)
    • Smoked and Reverse Seared Venison Tenderloin
    • Making Venison Backstrap on a Pellet Grill
    • Grilled Duck Breast Tacos with Apple Slaw
    • Venison Patty Melt
    • How to Make a Holiday Simmer Pot (Great for gifting!)
    • Grilled Venison Philly Cheesesteak
    • Sugared Cranberries (3 Ingredients!)
    • Ultimate Venison Tenderloin Sandwich

    Archived Posts

    Meet Amanda

    Footer

    ↑ back to top

    About

    Contact

    Privacy Policy

    Copyright © 2020 - 2023 Midwest Nice

    62 shares