Thursday, November 20, 2008

Maple Pecan Pie

Next Baking Bites installment:

Maple Pecan Pie
pastry for 9-inch pie crust
1 cup maple syrup
3/4 cup brown sugar
1/4 cup sugar
3 large eggs
1 tbsp butter, melted and cooled
1 tbsp all purpose flour1 tsp vanilla extract
1/4 tsp salt
2 cups coarsely chopped roasted and salted pecans

Preheat oven to 350F.
Roll out pie dough to fit a 9-inch pie plate. Transfer dough to pie plate and press lightly into place, crimping edges to fit. (If using a frozen pie crust, thaw first)
In a large bowl, whisk together maple syrup, sugars, eggs, melted butter, flour, vanilla and salt until smooth.
Spread the pecans into the bottom of the pie shell and pour maple syrup mixture over the top. Carefully transfer pie to oven.
Bake for 60 minutes, until puffed and set. (DO NOT OVERBAKE THOUGH! Very quick way to ruin the pie...)
Cool completely on a wire rack before slicing.
Serves 8-10

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