Walnut Maple Pie
Hazelnuts, macadamia nuts, cashews, or peanuts also work well in this delicious variation of pecan pie.
Number of servings : 8 servings
Prep time: 15 minutes
Cooking time: 55 minutes
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
1 store-bought or homemade piecrust
2 large egg whites
1 large egg
1 cup maple syrup
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine (melted)
1-1/2 teaspoons vanilla extract
1/2 cup chopped walnuts
Preheat oven to 400°F. Line a 9-inch pie plate with piecrust. Trim crust to 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with dried beans. Bake for 15 minutes, or until light brown. Cool crust on a wire rack for 5 minutes; discard foil. (Save beans for future pastry baking.) Lower oven temperature to 350°F.
Meanwhile, in a large bowl, using a rotary beater or fork, beat the egg whites and egg just until mixed. Whisk in the maple syrup, brown sugar, flour, butter, and vanilla just until smooth. Stir in the walnuts.
Pour the syrup mixture into baked crust. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 1 hour. If not serving immediately, cover and store in the refrigerator.