Thanksgiving is the time to indulge and give in to your sweet tooth! Turn this year’s table décor up a notch with Match Pewter. Match is known for continuing the ancient tradition methods that have been passed down through generations of Italian artisans. Each piece has a timeless and warm appearance, harmonizing with both traditional and modern settings. We love to mix our traditional serving pieces with Match pewter. The Match Toscana Pie Plate is the perfect serving piece for your table. Turn your desserts into a beautiful and breathtaking centerpiece this year! Since Thanksgiving is centered around home-made pies, we wanted to share with you one of our favorite recipes to go along with the Toscana Pie Plate.
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Pair the Match Pewter Toscana Pie Dish with...
Maple Granola Pecan Pie
- 1 cup(s) regular oats
- 1/8 teaspoon(s) ground cinnamon
- 6 tablespoon(s) melted butter, divided
- 1 cup(s) grade B maple syrup
- 2 tablespoon(s) grade B maple syrup
- 1 1/2 cup(s) pecan halves and pieces
- 1/2 cup(s) sweetened flaked coconut
- 1/2 package(s) (14.1-ounce) refrigerated piecrusts
- 1/2 cup(s) firmly packed brown sugar
- 2 teaspoon(s) all-purpose flour
- 1/4 teaspoon(s) salt
- 3 large eggs
- 2 teaspoon(s) vanilla extract
Heat oven to 350 degrees. In a small bowl, stir oats, cinnamon, 2 tablespoons melted butter, and 2 tablespoons maple syrup until blended. Spread mixture on a lightly greased baking sheet. Bake 20 minutes or until oats are golden. Remove from oven and stir in pecans and coconut. Bake 10-12 more minutes. Remove from oven and cool completely on wire rack.
Fit refrigerated piecrust into a 9-inch pieplate according to package directions: fold edges under and crimp as desired.
Whisk together brown sugar and next 2 ingredients until blended. Add eggs, vanilla, remaining 4 tbsp melted butter, and remaining 1 cup maple syrup. Whisk until blended. Spoon pecan mixture into prepared piecrust; carefully pour maple syrup mixture over pecan mixture.
Bake at 350 degrees on lower oven rack for 35-40 or until set. Remove from oven and cool completely on wire rack (about one hour).
Courtesy of Marian Cooper & Mary Allen Perry from Country Living
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