Vermont Maple-Walnut Pie
Pastry for a 9-inch pie shell
3 eggs
1/4 t. 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°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-inch pie plate. Trim a 3/4-inch 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°F. for 10 minutes. For the last 3 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°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 the center of the preheated oven for 30-40 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 8 servings.
From “As Easy As Pie” by Susan G. Purdy
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