Maple Nut Pie
|Pastry pie||1 (A Single Crust)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Pure maple syrup/Maple flavored syrup||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Start with rolling out a prepared pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool thoroughly on rack.
For filling, combine brown sugar and flour.
In mixing bowl beat eggs slightly with rotary beater or fork.
Stir in sugar-flour mixture, maple syrup or maple-flavored syrup, melted butter or margarine, vanilla, and salt; beat with rotary beater just till smooth.
Stir in pecans.
Place pie shell on oven rack; pour filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 25 minutes.
Remove foil; bake for 15 to 20 minutes more or till knife inserted off-center comes out clean.
Cool pie thoroughly on rack before serving.
Garnish with whipped cream, if desired.
Cover; chill to store.