Maple Walnut Pie
Pecan pie is hard to beat for sweet Southern goodness, but this melt-in-your-mouth treat comes very close.
1½ cups real maple syrup
3 tablespoons butter
1 cup coarsely chopped walnuts
1 unbaked deep-dish 9-inch pie crust
3 large eggs
¼ cup sugar
¼ teaspoon salt
2 tablespoons flour
½ teaspoon vanilla
Equipment: Natural gas stovetop and oven
Preheat oven to 375 degrees.
In a small saucepan boil the maple syrup over medium high heat for 8 minutes. Remove from the heat, add the butter, and stir until melted. Let cool for 15 minutes.
Spread the walnuts evenly in the bottom of the pie crust.
Beat the eggs with the sugar and salt until well combined. Blend in the flour.
Set your mixer on low and beat the egg mixture while slowly pouring in the cooled syrup and the vanilla. Pour over the nuts in the pie crust.
Bake for about 40 minutes or until the pie is puffed and a knife inserted into the center comes out nearly clean. The high sugar content in this pie makes the top brown very quickly, so watch the color and cover loosely with aluminum foil to prevent over-browning.
Serve plain or with whipped cream.