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Sunday, January 5, 2014

Maple Heaven - Maple-Pecan Pie!

As a native Vermonter, I love maple!  How could you not?!  I found a recipe for maple-walnut pie in an almanac one day, and I decided to try making it as a maple-pecan pie instead.  Lee loved it so much, that he requests I make it for his birthday every year.  It's definitely a favorite around the holidays the last few years.  Of course, this recipe is also modified to be gluten-free.

Maple-Pecan Pie

3 eggs
¾ cup brown sugar
2 tablespoons Gluten-Free All Purpose Baking Flour
1 ¼ cup pure maple syrup
¼ cup (1/2 stick) butter or margarine, melted
1 cup chopped pecans
1 unbaked 9-inch pie crust (see below for recipe for gluten-free crust)

Preheat oven to 375 degrees.

In a mixing bowl, beat together the eggs, brown sugar, flour, maple syrup and butter or margarine. Stir in the nuts and pour into the pie shell.

Bake 45-50 minutes, or until a tester inserted into the center of the pie comes out clean. Serve warm or completely cooled. Serves 6-8.

Gluten-Free Pie Crust 

1-1/2 cups Gluten-Free All Purpose Baking Flour (Bob’s Red Mill)
1/2 teaspoon salt
1/2 cup margarine or butter (one stick)
4 tablespoon cold milk (I use almond milk)

Combine flour and salt, then cut in butter or margarine using a pastry blender until mixture resembles coarse meal. Sprinkle milk, one tablespoon at a time, while blending, until all ingredients are moist.

Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan.