Vermont Maple Pecan Pie pg. 56

Ingredients:

½ stick oleo

2 to 4 Tbsp flour (approximately)

3 eggs

¾ cup white sugar

½ cup white Karo syrup

1 ¼ cup dark maple syrup

¼ cup water

½ cup chopped pecans

uncooked 9” pie shell

Directions:

Melt oleo and blend in flour until mixture is stiff. Beat eggs and white sugar until fluffy. Add oleo-flour mixture and beat again. Blend white Karo and maple syrup with the water. Add to egg mixture along with chopped pecans. Save a few half pecans to garnish top of pie. Bake in uncooked pie shell about 1 hour at 350 degrees.

Submitted by: Ann Eaton