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Welcome to Samantha's Bread & Butter, where I (Samantha) document my adventures in all things slow food and slow lifestyle.

Autumn Activities: Maple Pecan Pie + Letting Go

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
Servings: 8

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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