Autumn Activities: Maple Pecan Pie + Letting Go
Every year as autumn rolls around I feel the urge to do a few things: bake pies and cobblers, have bonfires, and let go of things in my life that I find no longer useful.
Since this is a food post I'll focus on the first today. Perhaps I'll share my philosophical two-cents on the latter another time. For now I'll leave you with this lovely quote to ponder:
Now for my maple pecan pie recipe, sans corn syrup and refined sugar.
Prep time: 20 minutes
Bake time: 40 minutes
1 homemade or pre-made 9" pie crust
2 tablespoons unsalted butter
½ teaspoon sea salt
2 cups pecan halves or pieces
1 cup pure maple syrup
3 large eggs
½ cup coconut sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
- Preheat the oven to 375°F. Toast the pecans in a large skillet over medium-low heat. Stir frequently, until fragrant. Put in a bowl and set aside.
- In the same pan, heat the maple syrup and 2 tablespoons of unsalted butter on low heat, until butter melts. Meanwhile, beat the eggs in a large bowl. Whisk in the coconut sugar, almond extract, vanilla extract and salt. Pour the hot maple syrup into the egg mixture and stir together. Fold in the pecans.
- Pour the pecan mixture into the pie crust. Bake for 30-40 minutes, until the surface of the pie is golden brown. The center should be jiggly, but no longer liquid.
- Cool the pie and serve with fresh whipped cream or vanilla ice cream. It can be kept in the fridge, covered, for up to three days.