Maple Nut Pie Recipe
Ingredients
| Pastry for Single-Crust Pie | ||
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Eggs | 3 | |
| 1 cup pure maple syrup or maple-flavored syrup | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Vanilla | 1 Teaspoon | |
| Salt | 1 Dash | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
Directions
Start with rolling out a prepared pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool thoroughly on rack.
For filling, combine brown sugar and flour.
In mixing bowl beat eggs slightly with rotary beater or fork.
Stir in sugar-flour mixture, maple syrup or maple-flavored syrup, melted butter or margarine, vanilla, and salt; beat with rotary beater just till smooth.
Stir in pecans.
Place pie shell on oven rack; pour filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 25 minutes.
Remove foil; bake for 15 to 20 minutes more or till knife inserted off-center comes out clean.
Cool pie thoroughly on rack before serving.
Garnish with whipped cream, if desired.
Cover; chill to store.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool thoroughly on rack.
For filling, combine brown sugar and flour.
In mixing bowl beat eggs slightly with rotary beater or fork.
Stir in sugar-flour mixture, maple syrup or maple-flavored syrup, melted butter or margarine, vanilla, and salt; beat with rotary beater just till smooth.
Stir in pecans.
Place pie shell on oven rack; pour filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 25 minutes.
Remove foil; bake for 15 to 20 minutes more or till knife inserted off-center comes out clean.
Cool pie thoroughly on rack before serving.
Garnish with whipped cream, if desired.
Cover; chill to store.
Chef
