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Maple-Nut Pie

Source of Recipe


Better Homes and Gardens



List of Ingredients



• Pastry for single-crust pie, or one rolled refrigerated unbaked piecrust (½ of a 15-ounce package)
  
• 1½ cups pure maple syrup
  
• 3 eggs
  
• 6 Tbsp butter, softened
  
• 1/3 cup granulated sugar
  
• ¼ cup packed brown sugar
  
• 2 cups coarsely chopped walnuts, toasted
  
• 1 Tbsp vanilla
  
• 2 Tbsp light rum (optional)
  
• ¼ tsp freshly ground nutmeg
  
• .
  
• Rum raisin or vanilla ice cream
  






Instructions



1. Preheat oven to 450° F.
   Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more, or until crust is lightly browned; cool. Reduce oven to 350° F.
   
   
2. In saucepan, bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 10 to 12 minutes or until reduced to 1 cup. In medium bowl, beat eggs with electric mixer on medium- to high speed until thick and lemon colored, about 5 minutes. In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars; beat to combine. Beat in reduced syrup and eggs. Fold in walnuts, vanilla, rum and nutmeg. Pour into prebaked crust.
   
   
3. Bake pie on baking sheet in lower third of oven 35 minutes, or until set around edges; cool. Serve with ice cream.
   
   Makes 10 servings.