MAPLE PECAN PIE Enjoy the season's freshly tapped maple syrup married in rich pecan pie. Maple Pastry (recipe follows) 2/3 cup sugar 1/3 cup butter or margarine, melted 1 cup real maple syrup or maple-flavored syrup 1/2 teaspoon salt 3 eggs 1 cup pecan halves 1/4 cup semisweet chocolate chips 1 teaspoon shortening

Heat oven to 375°F. Make Maple Pastry. Gather pastry into a ball; shape into flattened round on lightly floured surface. Roll 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches, with floured rolling pin. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.

Beat sugar, butter, maple syrup, salt and eggs in medium bowl with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil for last 15 minutes of baking.

Bake 40 to 50 minutes or until set. Cool 15 minutes. Melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool.

Makes 8 servings.

MAPLE PASTRY

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
1/2 teaspoon maple extract plus cold water to make 3 tablespoons

Mix flour and salt. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle in cold extract mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

1 Serving: Calories: 535 (Cal. from fat: 280), Fat: 31g (Saturated: 10g), Cholesterol: 100mg, Sodium: 370mg, Carbohydrate: 61g, Protein: 5g.

[Gold Medal, Let's Bake! no.30]