Maple Pecan Pie

Method

• Preheat oven to 350 degrees
• Prepare and partially bake the pie crust according to the directions
• Toast the pecans in the preheated oven for 7 to 10 minutes stirring occasionally
• Reserve 6-8 perfect pecan halves for garnishing the finished pie
• Put the remaining pecans in the partially baked pie crust
• In a medium bowl combine the cinnamon salt vanilla and 1/2 cup of the maple syrup
• Use a whisk to evenly distribute the cinnamon
• Then whisk in the remaining 1/4 cup of maple syrup and all of the fruit sweetener
• Whisk in the eggs one at a time
• Pour this filling into the crust over the pecans
• Bake the maple pecan pie for approximately 45 minutes on a cookie sheet on either the floor of a gas oven or the lowest shelf in an electric oven
• Maple Pecan Pie is done when it is golden brown has puffed slightly and does not shake in the middle when jiggled
• When the pie is cool garnish it with whipped cream and toasted pecan halves
• * To make fruit sweetener - cook four cups of fruit juice until it is reduced to one cup
• If you like it sweeter add Sweet One
• OR if a recipe calls for 1/2 cup fruit sweetener use 1/2 cup frozen fruit juice plus half as much (1/4 cup) granulated fructose
• ~ Sherry adds Sweet One instead to desired sweetness
• If 2/3 cup is called for use 2/3 cup concentrate plus 1/3 cup granulated fructose
• Commercial fruit sweeteners are available at health food stores
• Good juices to use are apple orange pineapple pineapple- orange and grape.