Sunday, November 23, 2008

Maple-Walnut Pie

We're trying a new pie this Thanksgiving. Or, to be more precise, Number One is trying a new pie this Thanksgiving. Have I ever told you, Number One makes pies? He makes excellent, delicious beautiful pies. (turns out he is capable of following directions...who knew?) He also makes cheesecakes, or whatever fancy dessert I set my eyes on for my birthday...remember the Kelly's Island Chocolate Coconut Rum Pie he made this past spring? He is an untapped resource, I tell you.

Until Thanksgiving rolls around. Then he pulls out all the stops. He always makes a labor-intensive Maple Pecan Pie, recipe forthcoming, and at least one other pie. Last year it was Toasted Coconut Chocolate Chunk Pecan Pie, and it was amazing. It's tastes like a giant candy bar, and I will share the recipe very soon. He also usually whips his own whipped cream too!

This year, I happened upon the Maple-Walnut Pie recipe in my trusty Moosewood Cookbook. (Imagine that, I found a recipe in the Moosewood!) I asked him if he wanted to skip the labor-intensive Maple Pecan Pie, and try out the Maple-Walnut Pie instead. He said, "No, I'll just make both of them." What a guy!

The verdict is in: The Maple-Walnut Pie is delicious, not too sweet. But, unfortunately, in a side-by-side comparison with Maple-Pecan Pie, there is just no contest. The Maple-Pecan Pie is the winner. However, the Maple-Walnut Pie is tasty, and its lack of sweetness made it a great complement to and rounded out all the other holiday desserts on our table.

Maple-Walnut Pie
Preparation time: 20 minutes
Baking time: 30 minutes
Yield: about 6 servings

Delicious - and very easy!

4 large eggs
3/4 cup real maple syrup
2 Tablespoons lemon juice
1/4 to 1/2 teaspoon cinnamon (to taste)
1 1/2 teaspoon vanilla
1/4 teaspoon salt
2 cups chopped walnuts
1 unbaked 9-inch pie crust (recipe here, here or here)
Optional: whipped cream, for the top

1. Preheat oven to 375 degrees F.

2. Beat together all ingredients, except walnuts and pie crust, until light and frothy.

3. Spread the walnuts into the unbaked pie crust. Pour in the batter.

4. Bake for 30 minutes or until solid in the center. Remove from oven and allow to cool for at least 30 minutes before serving.

5. Serve warm, at room temperature, or cold, with or without whipped cream.

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