Maple Pecan Pie

Sugaring season is close to the end around here (northeastern Vermont) -- one local family said today they had made 35 gallons of maple syrup from their home sugarbush and sugarhouse (35 times 40 = 1400 gallons of sap to do that!). They'll be washing out their buckets tomorrow.

And tomorrow I'll be meeting readers and selling my Vermont mysteries at the St. Albans (Vermont) Maple Festival, so I'm getting in the mood for the sweet celebration! Here's my best maple pecan pie recipe; it has some "pauses" in the process, so watch the timing if you're in a rush.

Heat and boil for 1 minutes, then let cool to lukewarm (ideal to place out on a chilly back porch!):
3/4 cup maple syrup
3/4 cup packed light brown sugar
1/2 cup light corn syrup

Make a single-crust pie dough recipe, roll out, and fit into the pan; put it in the freezer for 20 minutes. Meanwhile, pre-heat oven to 350 degrees.

Whip eggs, whisking in the lukewarm syrup mixture, vanilla, and salt and then stirring in the pecans:
3 large eggs
1 tsp vanilla
1/4 tsp salt
1-1/2 (one and one half) cups pecan halves

Fill pie shell with mixture. Bake at 350, placed low in the oven, for 55 minutes. Cool before serving.