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Thanksgiving: Butter-Maple Pecan Pie

Source of Recipe


From "My Southern Food" by Devon O'Day



List of Ingredients



• 1 stick butter
  
• ¾ cup light corn syrup
  
• ¼ cup maple syrup
  
• ¾ cup granulated sugar
  
• ¼ cup firmly packed light brown sugar
  
• 2 Tbsp all-purpose flour
  
• 3 large eggs, beaten
  
• ½ tsp lemon juice
  
• 1 tsp vanilla extract
  
• 1 tsp almond extract
  
• ½ tsp salt
  
• 1½ cups chopped pecans
  
• 1 (9-inch) unbaked pie crust
  






Instructions



1. Preheat the oven to 425°F.
   Brown the butter in a heavy skillet until golden brown (be careful not to burn it). Remove the butter from the burner and let cool.
   
   
2. In a medium bowl combine the corn syrup, maple syrup, granulated sugar, brown sugar, flour, eggs, lemon juice, vanilla extract, almond extract, salt, and pecans. Blend well and stir in the melted butter.
   
   
3. Pour into the unbaked pie crust and bake on the top rack in the center of the oven at 425°F for 10 minutes. Reduce the baking temperature to 325°F and continue to bake for 40 minutes. Let cool before serving.
   
   Makes 6 to 8 servings.