Vermont Maple Pecan Pie

  • 3/4 cup packed brown sugar
  • 4 large eggs, room temperature
  • 6 tbsp. melted unsalted butter
  • 2/3 cup Brown Family Farm pure maple syrup
  • 1 tbsp. dark rum
  • 1 tsp. vanilla
  • 1 tsp. lemon juice
  • Pinch of salt
  • 1 cup shelled, raw pecan halves
  • 1 – 9” partially pre-baked pie crust

Preheat oven to 425°F. Beat one egg with 1 tablespoon water in small bowl; set aside. Combine brown sugar and 3 eggs in mixing bowl and mix well. Add syrup, rum, vanilla, lemon juice, salt and butter. Pour filling in crust and arrange pecans on top. Using a pastry brush, brush egg wash on crust. Bake for 20-30 minutes or until knife comes out clean.

Let stand for five minutes before serving.