|This is what it looks like|
This recipe started calling me. I'm such a sucker for brown sugar-don't know what it is about brown sugar. The Sous Chef is a sucker for all things maple. So I made it and this is where I got the recipe from.
Those of you that are astute will note that there isn't any maple syrup or maple sugar in there. Puzzling no? Yet it tastes mapley. Now I know making a crust can be a big pain. Crusts are definitely not my favorite thing BUT I must say it is well worth the effort. I did a crisscross pattern with a fork on the edge.
A few comments about this recipe: Mine was definitely not as dark as the picture from the recipe. I did use light brown sugar. My oven is usually a bit slow but the pie filling set up by the 45 minutes. I suggest checking it around 40 minutes. Next time I would use a deep-dish pie pan. I had leftover filling which did not go to waste...
Knob Creek Smokey Maple Bourbon. I'm sure it did contribute some of the maple flavoring but definitely not all. I would go with 2T next go around.