Maple Pecan Pie Recipe
Everything tastes better with REAL maple syrup. Not that fake artificial corn syrup crud! We pour it on ice cream, make maple syrup cocktails and use it in cooking. Living on the border of Vermont, we take pride in real honest to goodness maple syrup. Next month will be the start of the syruping season when local producers tap the sugar maple trees, start collecting sap and boiling it down into sugary liquid gold.
Did you know it takes 25-75 gallons of tree sap to make one gallon of maple syrup? The sap is collected in early spring when the trees are waking up from a long winter nap, the days are warmer but the nights are still cold. The trees are not harmed in the process. I'll be out taking pictures of the operations soon!
Meanwhile try this recipe:
1 cup pure maple syrup
3/4 cup (packed) golden brown sugar
3 large eggs
1/4 cup sugar
3 tablespoons butter, melted
1 tablespoon all purpose flour
1 teaspoon vanilla extract
1 9-inch frozen deep-dish pie crust
1 1/2 cups coarsely chopped pecans
Preheat oven to 350