This recipe is from Melissa Clark’s new book, Cook This Now. It’s pecan pie that’s taken a little walk on the wild side: Melissa uses maple syrup instead of the more traditional corn syrup and infuses it with star anise and a little rum. Best of all? Her crust is tender and flaky, as well as easy to handle.
Serves: 8
Ingredients
For the piecrust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into ½-inch pieces
2 to 5 tablespoons ice waterFor the filling
1 cup maple syrup
1/2 cup Demerara or raw sugar
8 whole star anise
2 cups pecan halves
3 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons dark aged rum
1/4 teaspoon kosher salt
Whipped crème fraiche, for serving
