Ingredients

The following ingredients have 4 Servings
  • 1 cup walnuts toasted and coarsely chopped ( ( I used pecans))
  • 3 large eggs
  • 1 cup maple syrup
  • 1/4 cup unsalted butter (melted)
  • 1/2 teaspoon vanilla extract
  • 2/3 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 1 bottom pastry for a 9 inch pie

Instruction

  • Arrange the oven rack in the lower third of the oven and preheat oven to 425°F. The original recipe had this pie in the middle rack with a baking sheet diverting the heat. I ignored it, how on earth would the only crust cook in a mere 25-35 minutes if you didn’t have the bottom closer to an element?
  • Roll out your dough in a large enough circle to fit into 9-inch pie plate. Trim the edge, leaving a good 1/2-inch of an overhang, then fold over and crimp decoratively. Chill the shell for a good 30 minutes.
  • Sprinkle the walnuts into the bottom of the pie shell. In a medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour the mixture into the pie shell over the nuts.
  • Transfer the pie to the over and bake for 10 minutes, then reduce oven temperature to 350° F and bake until crust is golden and center is just set, about another 25 to 30 minutes.
  • Move the pie to a rack and cool at least 10 minutes before cutting.