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Thursday, Feb. 16, 2012 05:54 am

Maple walnut pie

art9682
  • Pastry for a single crust pie
  • 3 eggs PLUS 1 beaten egg
  • 1 1/2 c. pure maple syrup
  • 1/2 tsp. kosher or sea salt
  • 4 T. melted unsalted butter
  • 2 tsp. cider vinegar
  • 1 c. walnuts

Preheat oven to 425°. Roll out pie dough into a roughly 11-inch circle and fit into a 9-inch pie pan. Carefully fit a piece of foil over the pastry and fill with dry beans or rice. Bake for 15 minutes. Remove the sheet of foil and rice, and brush the surface of the pastry with the beaten egg. Return to the oven for 5 minutes more. Cool to room temperature. Reduce the oven temperature to 375°.

Beat the 3 eggs in an electric mixer until they begin to thicken. Add the syrup, butter, vinegar and salt. Stir in the walnuts. Pour into the partially baked pie shell and bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Cool to room temperature before serving.

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