Preparation:

Dough

1. In a food processor with a steel blade, combine almond flour, all-purpose flour, salt, and powdered sugar. Mix briefly

2. Add cold butter cubes and pulse until crumbly. Add the egg yolk and pulse again. If the dough is not cohesive, add ice water, 1 tbsp at a time, until it comes together

3. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 min

Baking

4. Preheat the oven to 180°C (350°F)

5. Roll out the chilled dough on lightly floured parchment paper to a diameter larger than your 24 cm pie pan

6. Invert the parchment with the dough over the pan and gently peel off the paper

7. Press the dough into the edges of the pan and patch any "bald" spots with excess dough

8. Place parchment paper on the dough, fill with weights, and bake for 15-20 min until slightly golden

9. Remove the weights and parchment, keeping the oven at 180°C

Filling

10. In a bowl, beat the eggs, brown sugar, and white sugar until smooth. Add the maple syrup, vanilla, and melted butter, and mix well

11. Stir in the chopped pecans

12. Pour the filling into the pre-baked crust and garnish with whole pecans

13. Bake for 35-40 min until the pie is bubbling and the crust is golden

Notes:

• Fits a 22 cm ring

• For a less sweet dough, reduce the powdered sugar to 2 tsp

• Grease the ring and place parchment paper underneath

• It's better to chop the pecans with a knife rather than just breaking them

• For a dairy-free version, substitute the butter with margarine

• Dry beans, chickpeas, or rice can be reused after blind baking

See also:

• Original recipe by Keren Agam