Dutch Oven Pecan Pie
Most folks in the know consider making and baking pies somewhat of an art form. I know from my own experience the learning curve for making great pie crusts is steep and typically plagued with failure at the onset. Here are two ways to make this great dessert!
¼ cup butter
1 cup maple syrup.
(Real maple syrup is best)
½ cup sugar
1/2 tsp. salt
1 cup pecan halves
1 9 inch unbaked pie crust – See below
Melt butter in a skillet and add the syrup, sugar, salt, and
eggs. Beat well with a wire whisk until well blended. Add
pecans and pour into the pie shell. Carefully set the pie
on a wire rack in the bottom of a 12” Dutch oven. Set the
DO in the firepan with 10-12 briquets underneath and
20-22 briquets on the lid. Bake for about 35 minutes or
until filling sets. Note: I’ve found preheating the DO lid for
fifteen minutes prior to baking is best.
Crust Ingredients: Makes one crust for a 12″ Dutch oven or two crusts for 9″ pie pans.
6 oz. cream cheese
1 cup butter (two sticks)
2 cups flour
pinch of salt
Cut butter and cream cheese into flour and work into a ball and flatten slightly. If using a 9″ pie pan divide in half and chill for an hour or so. Reserve the other half for another pie. (This dough freezes well.) Roll out the dough on a floured cutting board and place in pie pan.
For a 12″ Dutch oven roll out the crust to about 12″ in diameter and place it into the Dutch oven. Using your fingers work it halfway up the sides of the Dutch oven. Add the filling and bake as per the instructions above. **
** Check our earlier blog on Dutch Oven Sunday Morning Quiche to see a photo of the crust in the Dutch oven prior to adding the filling.