What makes a perfect pecan pie -- one worthy of the Thanksgiving table? We say: everything about this one.
Why? Because this recipe from Melissa Clark's wonderful cookbook Cook This Now is the essence of fall: all of the spiced, toasted, dark, and sweet notes of it. It calls for wholesome maple syrup (instead of the more traditional corn syrup), which you reduce until thick and infuse with a generous amount of spice. A splash of dark rum adds a little punch to the subtly smoky filling, and the crust is a sheer joy: tender and flaky, it's also supremely easy to handle.
It will definitely be on our Thanksgiving tables this year.
FOR THE PIE CRUST
1 1/4 cup all-purpose flour
1/4 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into ½-inch pieces