Simply 100% pecan perfection! Definite yum factor of “awesome!” If you haven’t made pecan pie with maple syrup, you must try it! Both pecans and maple syrup are native to the United States–pecans from the Southeast and maple syrup from the Northeast. Maple syrup and pecans just go together. I love this pie.
The only question left unanswered: “Should I chop the pecans or leave them whole?” Try it both ways. They’ll both be good.
As a bonus, I’ve also shared my pie crust recipe. It’s kind of unique. It is not a roll-out recipe, and it is really so much fun to make with kids.
Perfect Maple Pecan Pie
1 9” pie shell, unbaked
2 cups of maple syrup
8 ounces (2 cups) of pecans (whole, chopped, or halved–your preference)
1 tablespoon of tapioca flour or arrowroot flour
3 eggs, beaten
1 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons of olive oil
- Preheat oven to 375˚F.
- In a medium-sized saucepan, bring the maple syrup to a boil over medium-high heat for 8-10 minutes. It will get very frothy, so adjust the heat to make sure that it does not boil over. Remove from heat and let cool to room temperature. Set aside.
- In a small bowl, mix the pecans and tapioca flour together well. Set aside.
- In a large bowl, combine and beat together the reduced maple syrup, eggs, vanilla, salt, and oil until well mixed.
- Add the pecans and stir well.
- Pour into the unbaked pie shell and bake for 15 minutes at 375˚F.
- Reduce heat to 350˚F and bake for 20 minutes.
- Let cool before serving.
The above recipe is in the Bite-Sized Guide I wrote up for Molly Green Magazine. But I have a bonus recipe to share in case you forgot the pie shell!
Pressed Pie Crust in a Pinch
This is a fast, easy way to make a delicious pie crust. My mom is known for her pies and especially her flaky crust recipe. Humorously, the woman who gave her the pie crust recipe long ago was quite embarrassed about the recipe, because it’s not a roll-out crust. She made my mom promise to never tell anyone where the recipe came from! Crazy! This adaption to gluten-free loses none of the simplicity but does lose some of the flakiness. However, I still like it better than a store-bought crust. It’s a GREAT recipe to do with kids because it’s so easy!
1 cup of gluten-free flour (I use Bob’s Red Mill)
Pinch of salt
Milk alternative, 3 tablespoons
Olive oil (see below for amount, it’s kind of unusual)
- Place the gluten-free flour in a medium-sized bowl with the pinch of salt.
- The next step is kind of strange. Read closely: In a 1/2 cup sized measuring cup, place three tablespoons of milk alternative. Then, in the exact same measuring cup with the milk alternative STILL in there, add olive oil to fill the cup up to the 1/2 cup mark.
- Add the milk/oil mixture to the gluten-free flour. Mix well with a fork and then use your hands to mix it even better and form a nice dough.
- Break off little bits of the dough and scatter all around the edges of the pie plate and in the middle of the plate.
- Use your fingers and hands to smash together all those little balls you put in there. And also to push the dough up high up and over the edge so you can flute it. Press and press until the dough has no holes or gaps.
- Then, pinch the edges to make a nice little flute as seen in my photo.
- Fill with filling and bake!
SUPER EASY! And fun!
Family “gustar report”: The whole family approves!
Wishing you a joyous and content holiday.
Terri
The HSD 