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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Grandma’s Pie Crust Recipe from Attainable Sustainable
Maple Pecan Pie
For the crust
For the crust
- Cut butter into flour and salt until the butter is the size of peas.
- Sprinkle in water, 1 tablespoon 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:
- Preheat oven to 350°F. Place rack at the lowest position in your oven.
- In a large bowl, beat eggs.
- Add maple syrup, coconut sugar, 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.
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