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
- 1 cup maple syrup
- 4 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)
- 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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