After waxing nostalgic about making maple syrup, I decided to stop dreaming and start cooking. I read about tapping Norway Maples. (An invasive species in these parts, they were heavily planted as street trees – when I asked the city for a street tree, I could have anything I wanted as long as it was a Norway Maple.)
Depending on the author, you either can’t tap them or they make great syrup, a bit more caramel in flavor than sugar maples. I decided there was a way to settle the matter. I went to Farm and Fleet and bought a spile, then to Fleet Farm (yes, the partners split and one had to find a new name for his stores) for a stainless steel bucket to collect the sap. My tree is 26 years old (well, 26 years in the ground here – not sure when it was born) and just big enough to tap.
It was on the way to 50 degrees Sunday, so I made the shopping trip and tapped the tree Monday morning. Sap began to run before I could get the bucket under the spile.
When the sap is running, I collect 2 liters every day or two. Boiled down, that nets about 50 ml of syrup. It doesn’t look like maple syrup and it doesn’t taste like maple syrup. It is sweet but probably more like corn syrup than sugar maple syrup. It will sweeten a chocolate ancho pecan pie. If you’ve ever eaten Mole Poblano, you know that chocolate and chiles belong together. You may not know that they belong together in dessert. It was this pie that brought me back to Eldorado Grill (okay, that and the huge selection of tequilas) and for this pie that I bought their cookbook.
Pi [π] Day
Chocolate ancho pecan pie
(from Eldorado Grill, with minor alterations by half-fast cycling club). The recipe is for two pies. I have halved it successfully, using 4 eggs rather than 3.5 eggs – you try cutting an egg in half).
- Make pie crust (It is a single crust pie. The recipe is for two crusts and two pies.)
- Make ancho puree
- Make pie
If you choose to use a store-bought crust, I won’t tell – but you’re depriving yourself of the most fun part of baking pies.
2 cups flour (pastry flour if you can get it)
2 sticks (½ lb) salted butter, cold
8-10 Tablespoons ice water (may need slight adjustment depending on weather and your flour)
½ teaspoon salt
1 Tablespoon sugar (may be omitted)
Mix flour, salt, and sugar. Cut butter into small pieces. (I cut the stick lengthwise in thirds, rotate it 90 degrees and repeat, so it is now lengthwise in ninths. Then I cut widthwise so I have a lot of pea-sized cubes.)
Add butter to flour and cut in with a pastry cutter until it resembles coarse meal. Add half the ice water and toss lightly with a fork. Add the other half and toss again. Mix lightly with your hands until nearly uniform. (You can squish remaining large lumps of butter more easily this way.) It will look marbleized, with a few small lumps of butter remaining.
Form into 2 rough balls. Place each on a sheet of plastic wrap. It will not hold together completely. If it is not close to holding together, you need more water. If it is a sticky mess, add some flour. Wrap it in the plastic wrap and knead lightly through the wrap to get it a bit more uniform, until it just holds together as you flatten it into a disk.)
Refrigerate for at least an hour, preferably overnight. If you refrigerate overnight, let it warm a few minutes before rolling (or it will crack).
5 ancho chiles, seeded and stemmed
1 cup hot water
Soak the chiles until soft, about an hour.
Puree in blender until smooth. Add a little water if needed. It should be pourable but not thin. (This will be more puree than you need, but I’m sure you can find other uses for it. If you try to make a half batch, your blender may not actually blend it.)
¼ pound (1 stick) butter
1 cup sugar
¼ cup ancho puree
1 Tablespoon vanilla extract (Use the real thing, not vanillin)
1 cup corn syrup (or other syrup -dark corn syrup, maple syrup, agave, sorghum, mixtures…)
4 cups pecan pieces
½ pound semi-sweet chocolate chips (or mix ½ and ½ with dark chips)
Preheat oven to 350 degrees.
Roll out crusts and trim. Lay into pie pans. Crimp a generous edge, as it will shrink when parbaking, and you want the edge high enough so filling doesn’t leak out. Line crust with a sheet of parchment paper and fill with weights (raw beans or rice, or pie weights – I find beans work best). Parbake 10 minutes. Remove parchment and weights. [You should have some extra crust trimmings. Roll them out, sprinkle with cinnamon-sugar, and bake lightly in another pie pan – about 12-15 minutes. When cooled, you’ll have a snack while waiting for the pie. This was always my kids’ favorite part.]
Melt butter and set aside.
Beat eggs and add sugar, ancho puree, vanilla, and syrup. It works best if you continue whisking while you add ingredients one by one.
Add the melted butter to the egg mixture. Add pecans and chocolate chips. Pour into two pie shells.
Bake 35-40 minutes until the center is just set and the crust is golden brown. [Original recipe says to toast the pecans first and bake for 50 minutes @375. I found the pecans burned well before that and the crust burned before 50 minutes.] I generally cover the crust edges to keep from burning – if you don’t have a pie crust guard, cut a ring from aluminum foil so the inner edge is a bit smaller than the pie diameter and the outer edge a bit larger. If the crust is not browning, take it off for the last few minutes. Or you can start without the guard and place it later if the crust is browning too quickly.
Cool to room temperature on a rack. Serve with vanilla ice cream.
As a public service and sacrifice, I baked (and ate) this pie before Pi Day so I could post this as soon as the day began.