Pecan pie is my all-time favorite pie.   There’s something so delightful about the sweet custard-like filling topped generously with nuts.   But, most pecan pies are made using high fructose corn syrup (and you all know how I feel about that crap!) which unnerves me.   So, I’ve made this pie a touch more nourishing with use of soaked pecans, maple syrup and sprouted spelt pastry.   Remember, though, sugar is still sugar and even nourishing sweets should be limited.

You’ll need:

• 1 Recipe Sprouted Spelt Puff Pastry
• 1 Cup Grade B Maple Syrup
• ½ Cup Sucanat or Rapudura
• ¼ Teaspoon Sea Salt
• 3 Eggs from Pastured Hens
• ¼ Cup Chilled Butter, Diced
• 2 cups soaked and dehydrated pecan halves

Preheat the oven to 375 ° F and prebake your pie crust until it begins to brown a little.

While the oven is preheating and the pie crust is prebaking, prepare the filling.   First mix the eggs and maple syrup together.   Slowly add the sucanat or rapadura and sea salt to the egg and maple syrup mixture.   Stir in the pecans and chilled butter.   Pour this mixture into the pie crust.

Bake the pie at 300 ° F for roughly 45 minutes.   Remove the pie from the oven when the pecans are browned and the filling is firm at the edges, but slightly wobbly in the center.

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