Wednesday, January 21, 2009
My family goes nuts over maple-flavored anything. You should see my mom's eyes bug out when she spots a pie like this on a restaurant menu; she can hardly contain herself. It's as if for an instant she forgot she loved chocolate.
I was looking at various maple recipes to see where the maple flavor comes from. Some recipes simply use brown sugar, which is CHEATING!!! Some call for maple sugar, which I don't have on hand (and can get kinda pricey). Others, like this one, call for maple syrup. And come on, who doesn't have that! This pie is really simple to make and has a strong, amazing maple presence in it. But please don't use Aunt Jemima. That doesn't count!
Northern-Maple Nut Pie
Recipe by Marilyn M. Moore in The Wooden Spoon Dessert Book
The flavor of this pie comes from pure maple syrup, cooked down from the sap of northern maple trees. They say the further north the trees are grown, the better flavored the syrup.
3 large eggs
1/3 cup granulated sugar
1/8 teaspoon salt
3 tablespoons melted unsalted butter
1 cup pure maple syrup
1 1/4 cups coarsely chopped walnuts or pecans
Preheat the oven to 425 degrees F. Line a 9-inch pie pan with your favorite pie dough. Trim and flute the edge. Place the pastry-lined pan in the refrigerator to chill while preparing the filling.
In a mixing bowl beat the eggs. Add, in this order, beating well after each addition, the sugar, salt, butter, and maple syrup.
Remove the pie shell from the refrigerator. Place the chopped nuts in the shell.
Stir the filling once more and gently pour over the nuts. Bake at 425 degrees F for 15 minutes. Reduce the heat to 350 degrees F and bake an additional 20 to 25 minutes. Do not overbake. The filling should be just slightly soft in the very center. It will continue to firm after removal from the oven. Cool on a wire rack. Serve slightly warm or at room temperature. Refrigerate leftovers.
Makes 8 to 10 servings.
Step-by-Step in Pictures