This version of pecan pie is a bit healthier than your standard pecan pie. Most recipes include corn syrup and brown sugar and use a refined white flour pie crust. This recipe uses maple syrup, unrefined sugar like coconut or date sugar, and a sprouted spelt pie crust.

This recipe is not as sweet as other pecan pie recipes because it uses whole grains, which have a different flavor than refined flour. I’ve come to prefer the  taste of sprouted whole wheat grains.

I got this Maple Vanilla Pecan Pie recipe from Nourished Kitchen and adapted it a bit. I love Jenny McGruther’s recipes and this one does not disappoint.

I use One Degree or To Your Health sprouted spelt flour, Redmond Real Salt, Fatworks pure lard, organic maple syrup, organic coconut sugar or date sugar, and butter from pasture-raised cows. You can use sucanat instead of coconut or date sugar too, I just don’t like the flavor of sucanat as much.

Maple Pecan Pie

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Two Thirds Cup

Serves: Serves 8

Ingredients

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

Instructions

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.

3.4.2023

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