Pecan Pie - or is it?

For some reason today is National Pecan Pie Day. Somehow I always associate Pecan Pie with Thanksgiving, but who cares. Pecan Pie is a wonder of sugar and nuts and the kind of sweet-tooth satisfier that you can eat anytime.

Unfortunately, we can’t at my house. My daughter is extremely allergic to pecans, so over the years I have made Pecan Pie without the pecans.

We’ve had Cashew pie. Almond Pie. Macadamia, Peanut, Hazelnut.

As the ancient philosopher philosophized: necessity is the Mother of invention.

So, for National Pecan Pie Day, here’s a recipe for Honey Hazelnut Pie.

Honey Hazelnut Pie

2/3 cup honey

1/3 cup sugar

3 large eggs

3 tablespoons melted butter

1-1/2 tablespoons all-purpose flour

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup chopped dried apricots

1 cup chopped hazelnuts

1 unbaked 9-inch pie crust

Preheat the oven the 350 degrees. Combine the honey, sugar, eggs and melted butter in a bowl and whisk the ingredients until well blended. Stir in the flour, ginger, salt and vanilla extract and blend in thoroughly. Stir in the apricots and hazelnuts. Pour the mixture into the pie crust. Bake for about 45 minutes or until the top is richly brown and crunchy. Makes one pie

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