tag:blogger.com,1999:blog-169592539557643162.post6718929158887337121..comments2023-11-22T15:37:58.090-08:00Comments on Reb Eat World: Up for Iteration: Reb Eat World Pecan PieRebekkahttp://www.blogger.com/profile/03242379674556414225noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-169592539557643162.post-65125698387907628572019-11-28T18:49:55.346-08:002019-11-28T18:49:55.346-08:00I made it this way again this year, and it is real...I made it this way again this year, and it is really delicious. About 5-6 T light corn syrup, 2-3 T rye malt syrup, 1/2 c maple syrup. I left out the lemon juice though. I had actually bought cane syrup and forgot to use it, blah. Anyway, we're definitely on to something with the malt syrup.Fordhttps://www.blogger.com/profile/00510362453366076575noreply@blogger.comtag:blogger.com,1999:blog-169592539557643162.post-30641189666747435142018-12-29T17:06:06.078-08:002018-12-29T17:06:06.078-08:00I made this pie this year with half-and-half corn ...I made this pie this year with half-and-half corn syrup and maple syrup, but including a big glorp of rye malt syrup. (I included dried orange peel and lemon juice as well.) It hit the spot even more than usual. I liked the darkness the malt syrup brought to the flavor profile.Rebekkahttps://www.blogger.com/profile/03242379674556414225noreply@blogger.com