Lunchbreak: Maple pecan pie, prepared by Luella’s Southern Kitchen chef Darnell Reed

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Chef Darnell Reed

Luella’s Southern Kitchen
4609 N. Lincoln Avenue
(773) 961-8196

For Thanksgiving and Christmas holiday pies:  Please email orders to - subject "pie order"

Maple Pecan Pie

Pie Dough

1 cup all-purpose flour
1/3 cup cake flour
1 Tablespoon sugar
½ teaspoon Kosher salt
2 ounces chilled unsalted butter cut into 1/2 inch pieces
2 ounces chilled lard cut into 1/2 inch pieces
3 Tablespoons ice cold water

In a food Processor, blend the flours, sugar and salt. Add chilled butter and lard and pulse until well combined. Sprinkle water over flour and pulse until dough forms moist clumps. Gather dough together and wrap tightly into a round dough. Flatten dough into disk and wrap in plastic wrap. Refrigerate for about one hour. Roll into a buttered and floured pie dish and freeze for at least one hour. This helps prevent your crust from shrinking during baking. Line the dough with parchment paper and fill with dry beans or pie weights and bake at 400 degrees for 35 minutes. Remove the paper and beans and you are ready to fill and bake your pie.

Maple Pecan Filling

2/3 cup lightly packed brown sugar
6 eggs beaten
1/2 cup melted butter
2 Tablespoons cornstarch
1/2 teaspoon Kosher salt
1 1/2 cups maple syrup
3 cups pecan halves

Whisk together the brown sugar and eggs. Continue to whisk adding the melted butter, cornstarch and salt until there are no visible lumps. Lastly add the pecans and maple syrup.

To Bake:
Fill the crust with the filling. Bake at 400 degrees for 50 minutes.