Maple Pecan Pies with Whole Wheat Crust

Steps

1. Divide the butter: cube 200 g and keep it cold for the crust; melt the remaining 60 g for the filling and let it cool.
2. Make the crust: in a large bowl, whisk together the whole wheat flour, all-purpose flour, all of the granulated sugar and 4 g of the salt. Cut in the cold cubed butter until the pieces are pea-sized.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork until the dough holds together when squeezed. Divide it into two equal discs, wrap, and chill for 1 hour.
4. Roll each disc on a lightly floured surface into a 12-inch round, fit into two 9-inch pie plates, and crimp the edges. Chill the crusts for 15 minutes while the oven heats to 375°F (190°C).
5. Line each crust with parchment and pie weights and bake for 15 minutes; remove the weights and bake 5 minutes more until dry-looking. Lower the oven to 350°F (175°C).
6. Spread all the pecans on a sheet pan and toast in the oven for 6 to 8 minutes until fragrant, then let them cool slightly.
7. Make the filling: whisk the eggs, maple syrup, brown sugar, melted butter, vanilla, cinnamon and the remaining 2 g salt until smooth.
8. Scatter the chopped pecans evenly between the two crusts, pour half the filling into each, then arrange the pecan halves on top.
9. Bake for 45 to 55 minutes, covering the edges with foil if they brown too fast, until the filling is set with only a slight jiggle in the center and reads about 200°F (93°C), well above the 160°F (71°C) safe point for eggs.
10. Cool the pies on a rack for at least 2 hours so the filling sets, then cut each pie into 6 slices.