Publisher Photo
Publisher Photo
For a sweet and nutty pie, try this dessert. To keep nuts fresh, we store them in the freezer to help them maintain their natural oils.—Jerry and Mary Phillips, Bayfield, Wisconsin
Recommended: Maple Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + cooling

Ingredients

  • 1 cup maple syrup
  • 4 large eggs, beaten
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • Dash salt
  • 1-1/3 cups walnuts, broken
  • Pastry for single-crust pie (9 inches)

Directions

In a medium bowl, mix syrup, eggs, sugar, butter and salt until smooth. Fold in walnuts. Pour into pie crust; cover edge of pastry with foil. Bake at 350° for 15 minutes. Remove foil and bake 25 minutes more or until the filling is set. Cool. Yield: 8 servings.
Originally published as Maple Walnut Pie in Country December/January 1992, p39

Nutritional Facts

1 piece: 486 calories, 28g fat (10g saturated fat), 132mg cholesterol, 231mg sodium, 55g carbohydrate (39g sugars, 1g fiber), 7g protein.

  • 1 cup maple syrup
  • 4 large eggs, beaten
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • Dash salt
  • 1-1/3 cups walnuts, broken
  • Pastry for single-crust pie (9 inches)
  1. In a medium bowl, mix syrup, eggs, sugar, butter and salt until smooth. Fold in walnuts. Pour into pie crust; cover edge of pastry with foil. Bake at 350° for 15 minutes. Remove foil and bake 25 minutes more or until the filling is set. Cool. Yield: 8 servings.
Originally published as Maple Walnut Pie in Country December/January 1992, p39

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