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Winter Holiday Baking: Maple Pecan Cup Pies

Updated on September 26, 2016
WiccanSage profile image

Sage has been celebrating the Wheel of the Year with her family for 25 years as a Wiccan; she's like the NeoPagan Martha Stewart.

Cute Pie Display!

Source

Maple Pecan Pie

I love pecan pie, but I’m not a fan of the ones with corn syrup. I like maple pecan pie, but I’ve found most recipes come out with runny filling. Since I couldn’t find what I wanted, I experimented with different variations and found this-- it's just my favorite.

It’s been a hit at my house ever since, particularly at the autumn and winter holiday celebrations. I love the way the center is still gooey, but not runny—and I just love that maple flavor.

I like to make it in cup pies—little miniature pies made in cupcake pans. In fact, I’m baking up a batch of them this weekend to wrap in colorful cellophane and put a couple in each of my kids’ Winter Solstice cauldrons (in our house, this is our Wiccan holiday alternative to Christmas stockings). If you prefer, you could use this filling in a full-sized pie.

I hope you enjoy, and have a happy holiday!

Maple Pecan Pie - Individual Serving Size!

I've cut this open for you so that you can see the gooey goodness.
I've cut this open for you so that you can see the gooey goodness. | Source

Tried it? Rate it!

Cast your vote for Maple-Pecan Cup Pies

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: About 12 cup pies

You Bake Cup Pies in Muffin Tins: I like the Nonstick Ones:

Ingredients

  • 2 large eggs
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 stick butter, melted
  • 2 tbsp. milk
  • 1 tbsp. all-purpose flour
  • 2 cups chopped pecans
  • 2 tsp maple extract
  • 1 double pie crust pastry, (home-made, or rolled-out refrigerator dough)

Perfect Single-Serving Size Pies

Just press the dough in lightly then trim the edges. Crimp with fingers or a fork.
Just press the dough in lightly then trim the edges. Crimp with fingers or a fork. | Source
  1. Roll out the pastry to about 1/8 inch thick. Cut it into rounds that fit a muffin tin cup (I make mine about 3 1/2 inches diameter). You want a little bit to stick up over the cup as a 'lip'. You can trim it if it’s a little big and press it in to make it fit and make it more attractive.
  2. Beat the eggs in a large bowl. Add the brown sugar and granulated sugar to cream them with the eggs. Beat until it’s light and fluffy.
  3. Add the butter, milk, flour, extract and mix them to incorporate. Stir in the chopped pecans.
  4. Spoon the mixture into the pastry cups, leaving about ¼ inch edge at the top of the crusts. Place one pecan half on top, in the center.
  5. Bake for about 25 to 35 minutes, till the pies begin to set and are not so jiggly when you shake the pan. If the pies get too brown before setting, cover them with foil.
  6. Take out the tray and let the pies cool to room temperature. Twist and pop them out of the muffin tins. Stack them on a plate or individually wrap them.
  7. Serve with vanilla ice cream or a dollop of whipped cream.
Source

Delicious Maple Pecan Pie!

I cracked open the cup pie so you can see the gooey goodness.
I cracked open the cup pie so you can see the gooey goodness. | Source

Need Help Making Pie Crust? Try This:

Eggnog Cup Pies in Candy Cane Crust

Eggnog Pie Recipe
Eggnog Pie Recipe | Source

Try My Other Holiday Cup Pie Recipe:

Delicious Flavors of the season in a cute little pie—perfect for holiday entertaining, or just a treat! There are three things I love about them:

1) They’re easy

2) They’re delicious

3) They make a beautiful presentation

They’re also a great way to use up all that leftover eggnog!

Click Here for Recipe!

Comments

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    • WiccanSage profile imageAUTHOR

      Mackenzie Sage Wright 

      3 years ago

      Hi Lady G, thanks so much! That's a great idea for doing pies as well-- I'm always looking for dough short cuts myself. Thanks for commenting!

    • Lady Guinevere profile image

      Debra Allen 

      3 years ago from West By God

      I have found a much easier way of making the dough for pies etc... I use the canned bisquits. I just flatten them and put them in the muffin tins and fill them up. I also have some tart pans and do the same with them too. You recipe sounds and look delicious and yummy.

    • CatherineGiordano profile image

      Catherine Giordano 

      3 years ago from Orlando Florida

      I love pecan pie and I am glad to find a recipe that doesn't use corn syrup. I love maple syrup. Also love your idea of making the pies in muffin tins. It's great for portion control.

    • billybuc profile image

      Bill Holland 

      3 years ago from Olympia, WA

      I'll pass this along to the pecan eaters in our family. Wishing you a happy holiday season.

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