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Spelt Pecan Pie with a Buttery Whole Grain Crust

Whole spelt pecan pie with concentric pecan halves and amber maple glaze on a dark wooden board

Spelt pastry handles differently from standard white flour pastry. It's more fragile, but that fragility is the point - the crust bakes short and crisp, with a mild nuttiness that works well against a rich, sticky filling.

This recipe uses a filling sweetened with dark maple syrup and brown sugar instead of corn syrup. The result is a filling with more depth and a slightly less sweet edge.

Pecans toast in the oven as the pie bakes. They stay distinct and firm on top, soft and custardy underneath.

You can prepare the pastry two days ahead and the baked pie holds well, which makes it a practical choice for holiday meals or weekend entertaining.

Why You'll Love This Recipe

  • Spelt crust bakes short and crisp without shrinking
  • Maple filling has more depth than corn syrup versions
  • Pastry dough rests ahead, saving day-of prep time
  • Slices cleanly when fully cooled, no soggy base
Maple pecan filling being poured into a blind-baked white spelt flour tart shell from a small ceramic jug

Ingredient Notes

  • Spelt flour: Use white spelt flour for the most tender crust. Wholemeal spelt works but produces a denser, more crumbly shell - still good, just harder to roll thin.
  • Unsalted butter: Keep it cold and cube it before rubbing in. Warm butter makes the pastry greasy and hard to handle. Plant-based block butter works if you need a dairy-free crust.
  • Dark maple syrup: Dark or amber grade syrup gives the most flavour. Light syrup produces a paler, milder filling. Don't substitute honey - it changes the set of the custard.
  • Brown sugar: Dark brown sugar adds a molasses note that complements the pecans well. Light brown sugar is fine and produces a slightly cleaner flavour.
  • Eggs: Three whole eggs bind the filling and help it set firm enough to slice. Don't reduce the egg count or the filling will stay too soft in the centre.
  • Pecan halves: Use whole pecan halves for the top layer so the pie looks tidy when sliced. Chopped pecans mixed into the filling add texture throughout - I use both.
  • Vanilla extract: Pure vanilla extract rather than vanilla flavouring. The difference is noticeable in a filling with so few ingredients.
  • Salt: A small pinch in both the pastry and the filling makes the sweetness read as balanced rather than flat. Don't skip it.
Two slices of spelt pecan pie on white plates with creme fraiche on an oak dining table
Prep Time 30 mins
Cook Time 65 mins
Rest Time 120 mins
Total Time 3 hrs 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 160  C
Servings: 8
Estimated Cost: 2.80
Calories: 520
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, Vegetarian
Description

Spelt flour gives the crust a short, nutty texture that holds the sweet pecan filling without turning soggy. The maple-sweetened filling sets firm enough to slice cleanly and stays balanced, not cloying.

Ingredients
    Spelt Pastry Crust
  • 200 g white spelt flour (plus extra for dusting)
  • 100 g unsalted butter (cold, cut into 1 cm cubes)
  • 20 g icing sugar
  • 0.25 tsp fine sea salt
  • 3 tbsp cold water (add one tablespoon at a time)
  • 1 egg yolk (for binding)
  • 1 egg white (for sealing the blind-baked shell)
    • Pecan Filling
  • 250 g pecan halves (100 g roughly chopped, 150 g whole for the top)
  • 180 ml dark maple syrup (dark or amber grade)
  • 120 g dark brown sugar (packed)
  • 60 g unsalted butter (melted and slightly cooled)
  • 3 large eggs (at room temperature)
  • 1 tsp pure vanilla extract
  • 0.5 tsp fine sea salt
Instructions
    Make and Rest the Pastry
  1. 1
    Combine the spelt flour, icing sugar, and salt in a medium mixing bowl. Add the cold butter cubes and rub them in with your fingertips until the mixture looks like coarse breadcrumbs with a few pea-sized pieces of butter remaining.
  2. 2
    Add the egg yolk and 2 tablespoons of cold water. Mix with a fork until the dough just comes together. Add the third tablespoon of water only if the dough looks dry and crumbly. Do not overwork it.
  3. 3
    Shape the dough into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes. The dough can rest overnight if you're preparing ahead.
    4. Line and Blind Bake the Shell
  4. 4
    Heat the oven to 190 C / 375 F. Roll the chilled pastry on a lightly floured surface to about 3 mm thick. Carefully transfer it to a 9-inch loose-bottomed tart tin and press it into the sides. Trim any excess, leaving a 1 cm overhang to allow for shrinkage.
  5. 5
    Prick the base all over with a fork. Line with parchment, fill with baking weights or dried beans, and freeze the tin for 15 minutes.
  6. 6
    Bake the weighted shell at 190 C for 15 minutes until the sides look set and pale. Remove the parchment and weights, then bake for a further 8 to 10 minutes until the base is dry and very pale gold.
  7. 7
    Remove from the oven and immediately brush the entire inner surface of the shell with the egg white. Return to the oven for 2 minutes until the egg white looks dry and shiny. Set aside. Reduce the oven temperature to 160 C / 320 F.
    8. Make the Pecan Filling
  8. 8
    Whisk together the maple syrup, brown sugar, melted butter, eggs, vanilla extract, and salt in a medium bowl until smooth and well combined, about 1 minute.
  9. 9
    Scatter the roughly chopped pecans over the base of the blind-baked shell in an even layer.
  10. 10
    Pour the filling slowly over the chopped pecans until the shell is about three-quarters full. Arrange the whole pecan halves in concentric circles on top, pressing them down gently so they sit flush with the surface of the filling.
    11. Bake and Cool
  11. 11
    Place the filled tart tin on a baking sheet and bake on the bottom rack at 160 C / 320 F for 40 to 45 minutes. The filling should wobble gently as one unit in the centre when the tin is nudged - not slosh or ripple at the edges.
  12. 12
    Remove from the oven and cool in the tin on a wire rack for at least 2 hours before unmoulding. The filling continues to set as it cools. Slice only once fully cooled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 520kcal
% Daily Value *
Total Fat 31g48%
Saturated Fat 10g50%
Cholesterol 105mg35%
Sodium 180mg8%
Potassium 210mg6%
Total Carbohydrate 58g20%
Dietary Fiber 4g16%
Sugars 38g
Protein 7g15%
Vitamin A 420 IU
Calcium 55 mg
Iron 2 mg
Vitamin D 18 IU
Vitamin E 1.5 mg
Vitamin K 2 mcg
Thiamin 0.18 mg
Riboflavin 0.15 mg
Niacin 1.2 mg
Vitamin B6 0.2 mg
Folate 28 mcg
Vitamin B12 0.3 mcg
Phosphorus 160 mg
Magnesium 42 mg
Zinc 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Rest the spelt pastry dough in the fridge for at least 30 minutes before rolling.
  • Use baking weights or dried beans on parchment during blind baking to prevent puffing.
  • Don't skip the egg white wash on the blind-baked shell - it seals the base.
  • Bake the filled pie on the bottom rack for a crisper base.
  • Cool fully before slicing - at least 2 hours at room temperature.
Keywords: spelt pecan pie, spelt pastry crust, whole grain pecan pie, maple pecan pie, spelt flour pie

Equipment

  • 9-inch loose-bottomed tart tin
  • rolling pin
  • baking weights or dried beans
  • parchment paper
  • medium mixing bowl
  • instant-read thermometer

Tips

  • Chill the shaped pastry case in the freezer for 15 minutes before blind baking to prevent shrinkage.
  • Blind bake with baking weights until the base looks dry and pale gold before adding the filling.
  • Pour the pecan filling into the pre-baked shell slowly to avoid air bubbles on the surface.
  • Bake the filled pie at a lower temperature, 160 C / 320 F, to prevent the egg filling from curdling.
  • Cool the pie completely at room temperature for at least 2 hours before slicing - the filling firms as it cools.

Variations

  • Add 1 tsp of ground cinnamon and a pinch of cayenne to the filling for a warm, lightly spiced version.
  • Swap half the pecans for walnut halves if pecans are expensive or hard to source locally.
  • Press a layer of dark chocolate chips onto the blind-baked base before pouring in the filling for a chocolate-pecan version.

Storage and Reheating

Store the cooled pie loosely covered at room temperature for up to 2 days. After that, refrigerate it covered for up to 4 more days. The crust softens slightly in the fridge but the filling stays set.

To refresh a cold slice, warm it in the oven at 150 C / 300 F for 8 to 10 minutes. A microwave works in 20-second bursts but the crust loses its crispness.

The baked pie freezes well. Wrap it tightly in two layers of cling film and freeze for up to 6 weeks. Thaw overnight in the fridge, then warm in the oven before serving.

Serving Suggestions

Serve at room temperature or slightly warm with a spoonful of creme fraiche or lightly whipped cream. The acidity of creme fraiche cuts through the sweetness more cleanly than whipped cream.

A small scoop of vanilla ice cream alongside a warm slice works well for a more substantial dessert at a dinner table. The contrast between hot filling and cold ice cream is one of the better things about this pie.

For a lighter finish, serve thin slices with black coffee or a strong cup of tea. The bitterness balances the sweetness of the maple filling without adding more richness.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-pecan-pie/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!