Reviewed: Oct. 6, 2009

Very good but I wonder if it is really necessary to heat the syrup/butter mixture first? I almost ended up with with scrambled eggs untill I waited for the syrup mixture to cool. I think next time I will just melt the butter on its own and proceed as with pecan pie; no need to heat the sugar mix. Also, since I am fortunate to have access to real maple syrup, I didn't use the artificial flavoring, cut back brown sugar to 1/3 cup and still this was too sweet; I will eliminate the brown sugar altogether next time- but there will definately BE a next time- YUMMY!

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judi

Cooking Level: Expert

Living In: Crawfordsville, Indiana, USA

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Reviewed: Mar. 30, 2009

I have made this a couple of times. I used 1 Tbs bread flour and 1 Tbs wheat flour. The second time I used AP as the recipe states. I also used walnut pieces instead of halves. This is very good. I make the crust using a recipe from this site. The crust I like best is in the "Danish Apple Pie Bars II" recipe. Just make sure to refrigerate the dough before rolling it out.

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jimmy d

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Reviewed: Nov. 11, 2008

Good, but not great. All you can taste is the crazy ridiculous amount of maple syrup. Easy and fast, but ultimately forgettable.

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Kirsten

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Reviewed: Jun. 26, 2008

This is a great recipe! I altered it slightly to turn it "low-free"! I replaced the brown sugar with brown sugar Splenda, and used a sugar-free pancake syrup for the maple syrup. It really tastes similar to pecan pie to me. (Similar in texture, too) All it needs on top is a dallop of whipped cream and it tastes like perfection!

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yummy mummy

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

DAT loved it and ate 2 pieces the first night. Refrigerate

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jane

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Reviewed: Mar. 15, 2008

Very good pie! Like others suggested, I used vanilla instead of maple extract. And make sure you don't use a sweetened crust.

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Bekkah

Cooking Level: Intermediate

Living In: Santa Barbara, California, USA

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Reviewed: Jan. 24, 2008

EVERYONE tried it liked it a lot! Really great recipe, though I used vanilla extract instead.

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Tina T

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 15, 2007

This pie is delicious and very easy to make. I found it to be a little too sweet with the added maple extract, so instead I substituted vanilla extract. I've taken this pie to several family events and it is always a crowd pleaser!

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CATHERINE

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Sep. 3, 2007

Pecan pie has always been my favorite. This rates right up there! I cut back slightly on the brown sugar and added a cup of coconut. I also chopped the walnuts and turned the oven down a bit half way through baking. Yummy!

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trailqueen

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Reviewed: Aug. 14, 2006

This pie is excellent! I added more walnuts then it called for and it turned out perfect. My family absolutely loved it and my grandma wants to get the recipe.

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