Maple Pecan Pie
Author: Two Thirds Cup
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
For the crust:
  • 1½ cups sprouted spelt flour
  • ½ tsp unrefined sea salt
  • ¾ cup cold lard or butter, chopped into ¼ inch cubes
  • ¼ cup very cold water (may need up to ½ cup)
For the filling:
  • 4 eggs
  • 1 cup maple syrup
  • ⅓ cup unrefined sugar (like coconut or date sugar)
  • 2 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 1½ cups pecan halves
  1. Place oven rack on lowest position.
  2. Preheat the oven to 350 degrees F.
  3. Put the flour and salt in a bowl and stir together.
  4. Add the lard and continue to stir together with a fork or pastry cutter until the flour resembles corn meal.
  5. Add the cold water and stir until the dough forms a ball. You may need more or less water, so add the water slowly.
  6. Flour a clean countertop and roll the dough into a ⅛ inch thick circle. If it's too sticky, place the dough between two sheets of parchment paper and then roll it out. Or put it in a Ziploc bag and roll it out then cut off the sides and peel the plastic off.
  7. Place the dough into a 9 inch pie pan and put it in the freezer while you're preparing the remaining ingredients.
  8. In a large bowl, add the eggs and beat them.
  9. Add the maple syrup, sugar, melted butter, and vanilla. Stir until fully combined.
  10. Remove the pie crust from the freezer.
  11. Pour the filling into the pie crust.
  12. Arrange the pecans on top.
  13. Bake until the crust is golden, but the center is still wobbly, about 40 minutes.
  14. Allow to cool before serving.
Recipe by Two Thirds Cup at