Maple Pecan Pie

This is one of those magical recipes that you can't have just one bite of, but also can't have sitting around too long because you will - I repeat - YOU WILL eat all of it. So you can make this in a pie pan or tart shell. I make it wheat free so I tend to use a tart shell because I can press the crust dough into it evenly. If you use wheat you can roll it out normally. For crust ~ in a large bowl measure out 2 c flour, 1 tsp salt, 2/3 c organic shortening cut into small pieces, mix then add 7 T. cold water mix with a fork and then kneed into a ball. roll out and place into a pie pan. Filling ~ Mix 4 egg replacer, 1/4 tsp. lemon juice, 1/4 tsp. cinnamon, 1/4 c melted Earth Balance, 1/2 tsp. Celtic Salt, 1/2 tsp. Vanilla, 3/4 c Maple Syrup in a large bowl or mixer. Add 2 c Pecans to your crust and pour mixture over it evenly. Bake 30 minutes at 375*. let cool completely. And share with friends and family.