AMISH PECAN PIE
AMISH PECAN PIE: This recipe comes to me from a Beachy Amish Mennonite man in rural Georgia. What is so striking to me isn't the recipe, but the script.
He's sent me a number of recipes and, as you can see, his penmanship is almost art. But the pecan pie recipe sounds good too:) So here it is! He does say you can up the amount of brown sugar in the recipe if you like a sweeter pie (that'd be me). I'm not sure how this pie recipe differs from other pecan pie recipes, but I would imagine using some fresh Georgia pecans would make a difference. Either way, pecan pie is a southern specialty so if you are wanting a truly authentic recipe I can't imagine a better source then a Mennonite man in deep, rural Georgia. Enjoy!
- 3 eggs
- 1 teaspoon vanilla
- 1 tablespoon maple flavoring
- 1 /4 teaspoon salt
- 1 tablespoon melted butter
- 1 cup light corn syrup
- ½ cup brown sugar
- 1 cup chopped fresh pecans
- 1 9-inch pie shell
- Preheat oven to 400.
- Beat eggs and add vanilla, maple, salt, butter, corn syrup, and brown sugar.
- Add pecans, stirring to coat.
- Then pour all in an unbaked 9-inch pie shell.
- Bake 10 minutes at 400.
- Then 25-30 minutes at 325.
- If the top of the pie browns too much, cover with a tin foil pie plate and finish baking.
- If you like a sweeter pie add ½ cup more brown sugar.