Cakes, Pastries & Pies > Thanksgiving > Maple-Walnut Pie >
Maple-Walnut Pie
Pastry for a 9" pie shell (or prepare homemade pastry)
3 eggs
1/4 tsp. salt
1/3 C granulated sugar
1/4 C butter or margarine, melted
1 C pure maple syrup
1 C walnut halves
Whipped cream (for serving)
Preheat oven to 425-degrees F. With a whisk or an electric mixer, beat together the eggs and salt. Set the bowl aside. Prepare the pastry, roll it out and line a 9" pie plate. Trim a 3/4" overhang, fold over the edge and flute as desired. Prick the bottom with a fork; chill until firm. Line the pie shell with foil, fill with pie weights or dried beans and bake at 425-degrees F for ten minutes. For the last three minutes, moisture-proof the crust bottom by brushing lightly with a bit of the beaten eggs. Cool on a wire rack. Reduce the oven heat to 375-degrees F.
To the eggs and salt add the sugar, melted butter and maple syrup. Beat well, but do not make the mixture too frothy. For ease in handling, set the pan containing the pastry shell on a flat baking sheet. Pour the filling into the prepared pie shell and top with nuts. Bake in center of the preheated oven for thirty to forty minutes, or until a stainless-steel knife inserted into filling 1-inch from the edge comes out clean. Cool on a wire rack.
Serve with whipped cream. Makes eight servings.
*Recipe derived from "As Easy As Pie" by Susan G. Purdy.
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