Recipe: Smoked Maple Pecan Pie

Over on the Servus Credit Union food stage at this year’s Porkapalooza in June, Taste Alberta put together a great lineup of chefs and meat masters to share cooking tips and tricks. Chef Steven Furgiuele of Fuge Fine Meat proved that barbeque isn’t only about the meat when he hit the food demonstration stage, sharing a recipe for smoked maple pecan pie that he made using pure Mangalitsa pork lard sourced from Alberta Pork producer Country Accent.

Steve smoked up his pecans as well as his maple pecan pie using a Louisiana Grills; however, for those of us who live in apartment buildings who don’t allow BBQs (insert crying sniffle sound), I’ll just have to make do baking this pie in the oven instead.

Smoked Maple Pecan Pie
Recipe courtesy of Steven Furgiuele, Chef & Salumiere |Owner|FUGE Fine Meat Inc.

Dough (enough for 2 x 9in pies)
1 ½ cup All Purpose Flour + extra for dusting
1 ¼ cup Gold Forest Grains Red Fife (or generic whole wheat)
1 tbsp Brown Sugar
¼ tsp Baking Powder
½ tsp Baking Soda
½ lb Pure Lard
1 Egg yolk (large)
1 tbsp Vinegar, apple cider
1/3 cup Water (cold)

Combine the first set of dry ingredients and combine thoroughly.
Using a fork (or your finger tips) mix in the lard until it resembles little pellets.
Add the yolk and vinegar and mix slightly.
Add the water, only as needed, until the dough just comes together.
Flatten the dough to a disc shape, wrap in plastic and place in the fridge for an hour to firm up.

Constructing the pie
¾ cup Salted Butter
1 cup Brown Sugar
½ cup Golden Corn Syrup
¼ cup Maple Syrup 1 Orange, zest (grated fine)
1 tbsp Corn Starch
3 Eggs (large)
2 ½ cup Pecans, toasted (toasted at 250F for 10 minutes w. wood pellet grill)

Melt the butter and sugar until smooth over medium heat.
Remove from the heat and stir in the syrups and zest; allow to cool slightly.
In a separate bowl, whisk the corn starch and eggs until smooth.
Place the pecans into the prepared pie tin. Temper the syrup blend into the egg mixture and mix thoroughly. Pour the liquid mix over the pecans.
Bake at 345F for approximately 45-55 minutes or until visibly set. Allow to cool completely before cutting.

Mangalitsa Pork Butchery & Charcuterie Workshop Feb 28-29

Country Accent Mangalista Pork
At our December Swine & Dine at the Harvest Room in the Fairmont Hotel Macdonald, chef Serge Jost featured Country Accent‘s Mangalitsa pork throughout his menu. Often called the Kobe beef of pork, this heritage breed has strikingly long hair and fatty, marbled meat which is ideal for curing.

If you are interested in learning more about the breed (or tasting it), you’re in luck. Malorie Aube of Country Accent located in Bawlf, Alberta is organizing a workshop at Vivo Ristorante with Isabell & Christoph Wiesner, the owners of Arche De Wiskentale, Mangalitza Breeding and processing farm in Austria.

Christoph is also the president of IGWÖ, the Mangalitza Pig breeders Union of Austria. He has been breeding Mangalitza since 1999 and most of the genetic currently present in America comes from their farm.

The two day workshop February 28 -29, 2016, costs $400 and includes a dinner and beverage pairing at Vivo Ristorante, 18352 Lessard Rd, Edmonton. Spots are limited – to book your space email Malorie at

Day 1- How to maximize yield carcass & use Mangalitsa.

Demonstration will include seam butchery, fresh cuts, and what you can do with offals and lard.

Day 2- Charcuterie
Day will include an overview of meat curing around the world, curing & aging technics & methods for whole muscles, sausages, lard.

Not into butchery? No worries. Tickets for to Vivo Ristorante‘s dinner featuring Country Accent’s Mangalista pork created by Chef Michael Hassall on February 28, 2016, are also available. Tickets are 125.00 per person, call 780.756.7710 to reserve your seat. This menu includes beverage pairings:

red and butter leaf lettuce, limoncello vinaigrette, dried fruit, fresh fruit, toasted sunflower seeds

selection of cured meats, mostarde, pickled vegetables, rosemary crackers, crostini

pan seared scallops, mangalitsa lardo, beluga lentils, pink peppercorns

ricotta gnocchi, red wine reduction, mangalitsa ragu, pecorino

Roman-style marinade, roasted beets and carrots, parsnips, sour cherries, mushroom polenta

classic oreo with a selection of gelato