• 1/4 cup butter

  • 1 cup maple syrup

  • (Real maple syrup is best)

  • 1/2 cup sugar

  • 1/2 tsp. salt

  • 3 eggs

  • 1 cup pecan halves

  • 1 9 inch unbaked pie crust

Melt butter is a skillet and add the syrup, sugar, salt, and eggs. Beat well with a wire whisk until well blended. Add pecans and pour into the pie shell. Carefully set the pie on a wire rack in the bottom of a 12” Dutch oven. Set the DO in the firepan with 10-12 briquets underneath and 20-22 briquets on the lid. Bake for about 35 minutes or until filling sets. Note: I’ve found that preheating the DO lid for fifteen minutes prior to baking is best.

-Recipe adapted from CEE DUB’S ETHNIC & REGIONAL DUTCH OVEN COOKIN’, page 197.