Maple Pecan Pie

Roger Cosgrove

1 pie crust in a large pie plate

⅓ cup salted butter, melted and cooled slightly

½ cup packed brown sugar

1 Tbs all-purpose flour

2 tsp vanilla extract

½ tsp kosher salt

3 large eggs

1 cup pure maple syrup

2 cups pecans

Preheat conventional oven to 375°F.

In a medium bowl, whisk the butter, sugar, flour, vanilla and salt to combine. Add the maple syrup and eggs and whisk to combine.

Spread the pecans into the bottom of the pie crust, then carefully pour in the filling to cover pecans completely. Bake until browned crust edges and filling is just barely wobbly in the center. (35 to 45 minutes)

Cool completely before slicing.

alternately use ½ cup maple syrup and ½ cup corn syrup

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