Butter-Maple Pecan Pie

This is an amazing dessert served warm with vanilla ice cream!

1 stick butter

¾ cup light corn syrup (such as Karo)

¼ cup maple syrup

¾ cup granulated sugar

¼ cup firmly packed light brown sugar

2 tablespoons all-purpose flour

3 large eggs, beaten

½ teaspoon lemon juice

1 teaspoon vanilla extract

1 teaspoon almond extract

½ teaspoon salt

1½ cups chopped pecans

1 (9-inch) unbaked piecrust (page 184)

Preheat the oven to 425 degrees. Brown the butter in a heavy skillet until golden brown (be careful not to burn it). Remove the butter from the burner and let cool. In a medium bowl combine the corn syrup, maple syrup, granulated sugar, brown sugar, flour, eggs, lemon juice, vanilla extract, almond extract, salt, and pecans. Blend well and stir in the melted butter. Pour into the unbaked piecrust and bake on the top rack in the center of the oven at 425 degrees for 10 minutes. Reduce the baking temperature to 325 degrees and continue to bake for 40 minutes. Let cool before serving.

Makes 6 to 8 servings

No Sunday dinner is complete in the South
without dessert