Adapted from
First Prize Pies by Allison Kave
I loved the idea of adding three kinds of ginger to pecan pie and using maple syrup as a sweetener. If you don’t have maple syrup, you can go with
golden syrup, which is available in well-stocked supermarkets (depending on where you live), or
online. I’ve not used it, but some recommend
sorghum syrup as another substitute.
Because I’m like that, I veered from the original proportions a bit. One was that I added a few more pecans, and toasted them first, adding an additional handful to the baking sheet to make up for the ones that I nibbled on. ; ) I also added some melted butter to the filling to give it a little extra silky richness.
If you don’t want to use bourbon, dark rum would be a nice substitution, as would Cognac or rye whiskey. If you want to leave out the liquor, just add 2 teaspoons of vanilla extract and a few drops of lemon juice to counterbalance the brown sugar and maple syrup.
Although I didn’t do it, you could brush the rim with an egg wash – one egg yolks mixed with 1-2 teaspoons of milk, and brush it over the rim before baking the pie. If glazing the rim, it may need to be covered during baking if it gets too dark before the filling is done. You can fashion strips of aluminum foil to cover the rim of the pie if that happens.