Sunday, February 28, 2010

Maple pecan pie

1 pie crust (I've been using Nothing in the House's recipe, but with all white flour - which makes enough for two one-crust pies; the other half freezes well)
1 1/2 to 2 cups of pecan halves
1 cup maple syrup, preferably grade B
1 cup brown sugar
3 eggs
5 TBSP melted butter
1 TBSP brandy
1/2 tsp salt

1. Preheat oven to 350 degrees. Roll out the crust, place in a pie pan, make the edges look all nice if so desired.
2. Spread pecans across the bottom of the pie crust (they'll float to the top once you pour in the liquid mixture).
3. Combine all remaining ingredients (if you beat the eggs well first, you might avoid the unsightly eggy bit you see in the photo) and pour into the pie crust.
4. Bake until set, 50-60 minutes.

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