Spiced Maple Pecan Pie with Star Anise
This pie is warm and licorice-y from the anise, toasty from the roasted pecans, and as syrupy, sugary, and toothachingly sweet as a proper pecan pie should be. I wouldn’t have it any other way, though a dollop of crème fraîche tempers the gooey filling without compromising its integrity.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter (chilled and cut into 1/2-inch pieces)
- 2 to 5 tablespoons ice water
- 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 fraîche (for serving)
Directions
- 1
In a food processor, briefly pulse together the flour and salt. Add the butter and pulse until the mixture forms lima bean–size pieces, maybe three to five 1-second pulses. Add the ice water, 1 tablespoon at a time, and pulse until the mixture is just moist enough to hold together.
- 2
In a medium saucepan over medium-high heat, bring the maple syrup, sugar, and star anise to a boil. Reduce to a simmer and cook until the mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit for 1 hour for the anise to infuse.