I found this recipe yesterday while looking through the Midwest Living Magazine! It looked absolutely wonderful & a perfect pie for Autumn so I wanted to share it! Enjoy! xx
1/4cup granulated White Earth maple sugar, granulated pure maple sugar or 1/4 packed light brown sugar
2 tablespoons White Earth wild rice flour, wild rice flour or brown rice flour
1 cup White Earth maple syrup or pure maple syrup
1 tablespoon butter, melted
1/2teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 9-inch unbaked pastry shell
Whipped cream (optional)
For filling: In a small bowl, combine maple sugar and rice flour. In a medium mixing bowl, beat eggs lightly with a whisk or fork. Add flour mixture, maple syrup, butter, lemon peel, lemon juice, vanilla and salt; beat with whisk or fork just until smooth.
Pour filling into the unbaked pastry shell (filling will be shallow). To prevent overbrowning, cover edge of pie with foil.
Bake in a 375 degrees F oven for 20 minutes. Remove foil. Bake about 15 minutes more or until edges are set and the center appears nearly set when gently shaken. Cool pie thoroughly on a wire rack. Cover and chill after 2 hours.