Maple makes me happy. In a delirious sort of way. I fully admit to taking swigs of maple syrup from the bottle. I will find any excuse to include it in a recipe from baked beans to oatmeal cookies to lamb stew with dumplings. The sight of a real sugar maple is enough to make me start salivating. So this Rustic Maple Pecan Pie indeed made me happy.
It made me happy to read about it in the first place. It made me happy to make it yesterday afternoon while the rest of the house napped. It made me happy to share it with our close-knit friends after a raucous Thanksgiving dinner. And it is making me happy to share it with you.
Thank-you to Aimée at Under the High Chair for letting me share this with you. Use your favourite pie crust, I went with my standard Pate Brisée.
Rustic Maple Pecan Pie
(courtesy of Aimée's Auntie Lynn)
1 unbaked 9 inch pie shell
3/4 cup brown sugar
2 tablespoons flour
1 cup pure maple syrup
2 tablespoons butter, melted
1/2 chopped pecans (I used a bit more than that)
1 teaspoon pure vanilla
1/4 teaspoon salt
1. Preheat oven to 400 degrees F.
2. Beat eggs in a medium sized bowl. Stir flour into brown sugar and add to eggs. Mix well. Stir in remaining ingredients.
3. Pour into pie shell and bake for 40 minutes.
4. Serve with vanilla ice cream or whipped cream. And more maple syrup drizzled on top.