Tuesday, September 4, 2012

Happy Monday Friends! xx

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

  • 1/4 cup granulated White Earth maple sugar, granulated pure maple sugar or 1/4 packed light brown sugar 
  • tablespoons White Earth wild rice flour, wild rice flour or brown rice flour
  • eggs
  • cup White Earth maple syrup or pure maple syrup
  • tablespoon butter, melted
  • 1/2 teaspoon finely shredded lemon peel
  • tablespoon lemon juice
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 9-inch unbaked pastry shell
  • Whipped cream (optional)


  1. 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.
  2. Pour filling into the unbaked pastry shell (filling will be shallow). To prevent overbrowning, cover edge of pie with foil.
  3. 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.
  4. If you like, garnish the pie with whipped cream.

    nutrition facts

    Polyunsaturated fat (gm) 1, Folate (µg) 8, Sugar, total (gm) 27, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Riboflavin (mg) 1, Cholesterol (mg) 53, Thiamin (mg) 0, Saturated fat (gm) 4, Monosaturated fat (gm) 3, Carbohydrate (gm) 44, Fat, total (gm) 9, Calories (kcal) 267, Protein (gm) 2, Vitamin A (IU) 97, Vitamin C (mg) 1, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 127, Iron (DV %) 0, Calcium (DV %) 50, Sodium (mg) 246