Maple Pumpkin Pie with Salted Pecan Brittle
The combination of maple and pumpkin flavors make a second slice of this pie hard to resist. Prepare the pecan brittle up to a week ahead, then sprinkle on just before serving.
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Recipe Summary
Ingredients
Directions
Pastry for Single Crust Pie
Stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cups shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time (4 to 5 tablespoons total), until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes.
Make-Ahead Tip
Pecan brittle can be made ahead - if you can keep people from eating it that long. Store in a covered container at room temperature up to 1 week.