Spiced Maple Pecan Pie with Star Anise
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.
Ingredients
- 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 water
- for 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