Can I substitute maple syrup for corn syrup?  Specifically with the pecan pie.  The maple syrup is runnier and not as thick so I am assuming there is more liquid in it.  Any suggestions?

Are you trying to not use corn syrup or are you trying to use maple? If you just want to avoid the corn syrup, use Rose’s recipe that calls for refiner’s syrup (Lyle’s). You can also find recipes calling for cane syrup (Steen’s)

I just like the taste of maple syrup.

Perhaps try the maple walnut pie on p. 306- it looks a lot like the pecan pie, but with maple syrup and walnuts.   pictures, please!

OMG, a maple walnut pie!!! Be still my heart!  One of my favorite treats is walnuts with maple syrup poured over them!!!

I made the pecan pie with a straight substitution with maple syrup and it was DIVINE!!!!  It set perfectly and it wasn’t too sweet and the crust was so, so, so good.  I would have taken a picture but it was eaten before I had a chance!  It was like a big butter tart, so good:)  Merry Christmas!

Congratulations!!!  I’m glad to hear it worked, because my guess would have been it wouldn’t due to the vastly different consistencies of corn syrup vs. maple syrup!  I prefer maple, myself, and would certainly have pitched in on polishing that one off!

Merry Christmas to you, too!!!!!

—ak