Do you like pecan pie? It’s one of my favorites for
Thanksgiving anytime. There’s no reason to make it with corn syrup and refined sugar when using maple syrup and unrefined sugar is so delicious. The maple flavor is not overpowering nor is it overly sweet.
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Maple Pecan Pie
For the crust (or try Attainable Sustainable’s Grandma’s Pie Crust; it’s a bit different):
- 6 1/3 tablespoon of butter*
- 1 cup of sprouted wheat flour
- ¼ teaspoon sea salt
- 3 – 4 tablespoon cold water
Cut butter into flour and salt until the butter is the size of peas. Sprinkle in water, 1 T. at a time. Mix with a fork until the flour is moist and it forms a ball. Don’t over mix. Wrap dough in plastic and refrigerate while you make the filling.
For the filling:
- 4 eggs
- 1 cup pure maple syrup
- 1/3 cup sucanat or other unrefined sugar such as coconut sugar
- 3 T melted butter*
- 1 t pure vanilla extract
- 2 cups pecans which have been soaked and dried**
Preheat oven to 350°F. Place rack at the lowest position in your oven. In a large bowl, beat eggs. Add maple syrup, sucanat, melted butter and vanilla. Blend well. Stir in pecans. Pour into the pie shell and bake for 35 – 40 minutes until golden brown and the filling is set.
* preferably from grass fed cows
** For easier digestion and fantastic flavor soak and dry the pecans ahead of time. Place 2 cups of nuts in a bowl. Add 1 t of sea salt and cover the nuts with water. Stir to dissolve the salt. Allow to sit for 6 – 8 hours. Drain and dehydrate in a dehydrator or in your oven at just under 150 degrees for 8 – 12 hours, or until completely dry and crisp.
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