Deb’s Pecan Pie

Dough for 8” or 9” pie shell

½ cup butter

½ cup flour

1 vanilla bean ground fine or 1 ½ t powdered vanilla

½ cup hot water

½ cup maple syrup

11/3 cup sugar

1- 5 oz. can evaporated milk

1 ¼ to 1 ½ cup coarsely chopped pecan halves

1/8 tsp salt

Roll out the pie crust and gently cover the inside of an 8” deep dish pie plate. Where the dough overlaps the edge of the pan, pinch it a bit to raise the edge above the pan. To get a fluted edge, pinch it again, this time forcing the dough a bit outward, rather than upward. Making an edge like this will prevent the pie from overflowing during cooking and will make the pie more attractive. In a double boiler, melt the butter and mix the flour thoroughly with it. This will prevent the flour from lumping. Add the vanilla and follow with the salt, maple syrup, hot water, and sugar. When the batter is smooth, mix in the evaporated milk and pecans. Immediately pour this into the pie shell.

Bake at 350°F for 50-60 minutes or until knife inserted 1 inch from the edge comes out clean.