Salted Maple Pecan Pie
Salted Maple Pecan Pie
The Meadow
Makes 1 pie
A classic pie made special with maple syrup and finished with Bitterman's Fleur de Sel or Maple Sage Salt, perfect for a cold, wintry day.
Ingredients
For the filling:
- 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
- 1/2 cups coarsely chopped pecans
- 1 cup pecan halves
For the pie:
- 9 inch unbaked pie crust
- A few pinches of Bitterman's Fleur de Sel
- A few pinches of Bittermanβs Maple Sage Salt
Directions
- Preheat oven to 350Β°F. Whisk eggs and sugar in a medium bowl.Β Mix in maple syrup, brown sugar, eggs, melted butter, flour, vanilla extract and chopped pecans.SpreadΒ yourΒ crust over a cast iron skillet.Β Pour filling into crust. Carefully place pecan halves on top.Β (Optional step: Roast pecan halves with cinnamon and sugar.Β Toss pecan halves with cinnamon, sugar, and oil. Put in oven until nicely browned.)
Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and sprinkle to taste with salt.
