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
- 2 tablespoons White Earth wild rice flour, wild rice flour or brown rice flour
- 2 eggs
- 1 cup White Earth maple syrup or pure maple syrup
- 1 tablespoon butter, melted
- 1/2 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 9-inch unbaked pastry shell
- Whipped cream (optional)
directions
- 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.
- If you like, garnish the pie with whipped cream.
