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Maple sugar from the north
and pecans from the south give this pie its name.
white sugar and maple syrup displaces refined corn syrup to
create an incredibly delicious, and almost guilt-free, version of this classic American
pie. If you want to reduce the fat, just leave out the butter completely. You
and your guests will not even miss it.
1 cup maple sugar*
1/2 tsp. salt
2 Tbsp. melted butter
1 cup real maple syrup
1 tsp. vanilla or 1 Tbsp. rum
1 cup pecan halves
prepared 9-inch pie crust
Preheat oven to 375ºF. Combine
eggs, maple sugar, salt, butter, maple syrup, and vanilla or rum; beat well. Stir in
pecans and pour into a prepared 9-inch pie crust or pour the batter in prepared
pie crust and arrange the pecans in concentric circles on top of the batter.
(This is easy to do because the pecans gently float on top of the batter. When
baked, the pattern makes a beautiful and festive pie.) Bake for 35-45 minutes or
until a knife inserted in the filling comes out clean.
*In a pinch, you can
substitute Sucanat or brown sugar.
© Mother Linda's
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