This post is going to be brief as I am literally heading out the door to catch a flight. I’m headed to my fourth and last blogging conference of the year – this time on home soil!
Blissdom Canada runs from October 13-15 in Toronto and I’m thrilled to be speaking (topic: Using Social Media for Social Good) at the conference, as well as partnering with Karen to be ‘Tribe Leaders’ for the food bloggers in attendance. The agenda looks amazing and I’m looking forward to getting to know more Canadian bloggers.
If you’re headed to Blissdom yourself, be sure to find me and introduce yourself. (PS. Look for girl with the baby bump. I’m officially halfway!)
Now, as you know, last weekend was Thanksgiving and we enjoyed a gloriously warm long weekend. We also enjoyed time with family and friends, a break from school and work for Danny and Noah, and plenty of pie.
I stuck to my Unprocessed plan for my contributions of pie to the family dinner, and, as I expected, no one noticed a difference. A massive apple pie disappeared with the help of its accompanying whipped cream, and every crumb of my maple pecan pie was devoured. Hit the jump for the recipe…
Here’s what’s great about this maple pecan pie: there is no sugar or corn syrup inside, it’s not overly sweet, and contains plenty of nuts – no skimping! It also travels well, and if your husband happens to toss a hefty camera bag on top of it in the trunk of the car, it will survive.
Oh, and did I mention my three year old could pull it together? Well, the filling anyway. I took care of the crust, which, before baking was an adorable procession of turkey cutouts, and after baking resembled a pile of misshapen snails.
Bottom line? This pie is going in the handwritten family cookbook and going to be around for many Thanksgiving celebrations to come.
|Maple Pecan Pie||
- 1 unbaked 9-inch pie shell, I use 1/2 a recipe of Rich Pie Crust and freeze the other crust.
- 3 medium eggs, beaten
- 1 1/4 cups pure maple syrup
- 2 tablespoons organic white flour
- 2 tablespoons melted butter
- 1 teaspoon pure vanilla
- 1/4 teaspoon salt
- 3/4 cup halved pecans
- Whipped cream (for serving)
- Preheat oven to 400°F.
- Beat eggs in a bowl. Add maple syrup, flour, melted butter, vanilla and salt. Mix well.
- Add pecans and stir filling to coat the nuts.
- Pour pie filling into the pie shell and place on the middle rack of the oven. Bake for about 40 minutes, or until crust is brown and the middle of the pie has puffed up.
- Remove from oven and place on a wire rack to cool. Pie will be puffed up quite unnaturally, but will sink as it cools.
- Serve warm with whipped cream.
Are you nuts over pecan pie? Would you try this version?