“A boy doesn’t have to go to war to be a hero;
he can say he doesn’t like pie when he sees
there isn’t enough to go around.”
– Edgar Watson Howe
1 & 1/2 cups pecans, chopped
18-24 half pecans for the top
1/2 cup maple syrup
1/2 cup light brown sugar
1/4 tsp sea salt
1/4 tsp ground Clove
1/4 tsp ground Cardamom
1/2 teaspoon ground Nutmeg
1 tbsp tapioca flour
1/2 cup rolled oats
1/2 cup butter, melted
3 eggs plus one egg yolk beaten
4 tbsp heavy cream
2 tbsp bourbon (optional)
2 tsp vanilla extract
Prepare the pie crust first so it awaits you fully-chilled in the fridge. Preheat the oven to 350°F. Combine all the dry ingredients first (except the halved-pecans for the top of the pie). Whip together the beaten eggs, cream, syrup, bourbon and vanilla and melted butter, and then blend this into the mixed dry ingredients.
Pour the pecan-filling into the crust and arrange the pecan halves artfully over the top being mindful the pecans are arranged artfully in ways that will also conform to your knife cuts.
Bake at 350°F or until it the top of the pie is nicely browned and your fork comes out mostly dry when plunged into the center. Keep in mind that the pie will continue to cook for a few minutes after you remove it from the oven. All told, it should take about 45 minutes, but use discretion and check in after half an hour and if it looks like its rising excessively and cracking a bit, don’t freak out. It’ll settle back down. Just reduce the heat to 325°F.
