Comments on: Maple Pecan Pie (Without Corn Syrup)

By: Sally

Sally — Mon, 14 Oct 2024 13:07:58 +0000

In reply to Heather. So glad to read this! Thank you Heather.

By: Heather

Heather — Mon, 14 Oct 2024 12:42:01 +0000

I made this with unsalted mixed nuts for a Thanksgiving dinner. Rave reviews! The flaked salt made it really special.

By: N Irwin

N Irwin — Mon, 16 Sep 2024 13:44:12 +0000

In reply to Christa. I believe the rising of the crust from underneath the pecan mixture might be caused by the application of butter on the crust. It probably made it too soggy. I bake lots of pies and don’t butter the crust before baking.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 13 Aug 2024 17:50:59 +0000

In reply to Martha Morrison. Hi Martha, 2 teaspoons of cornstarch work as a substitute for 1 Tablespoon of flour. Make sure the cornstarch is completely mixed in with the melted butter and brown sugar. Be sure to also check the packaging, as some cornstarch brands may not be considered gluten free if made in a factory with other gluten products.

By: Martha Morrison

Martha Morrison — Tue, 13 Aug 2024 17:24:09 +0000

What do you recommend for making the mixture gluten free?

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 31 Jul 2024 12:17:57 +0000

In reply to Liz Anderson. Hi Liz, we don't recommend reducing the sugar or maple syrup—as you mention, it may cause the pie to not set properly.

By: Liz Anderson

Liz Anderson — Wed, 31 Jul 2024 03:49:21 +0000

I love all of your recipes! I was wondering if there is a way to reduce the sugar and/or maple syrup in this recipe, and get the proper consistency of the filling?

By: Sally

Sally — Thu, 18 Jul 2024 09:59:48 +0000

In reply to Val. Hi Val, the instructions in this recipe do not instruct to dock the par-baked crust with a fork. Because the filling will seep out, as you experienced. When I blin bake pie crusts for pies with thicker fillings, I usually do that. But here, it is not recommended.