From The New Moosewood Cookbook. Mollie Katzen says, "Delicious-- and very easy!"
Ingredients:
4 large eggs
3/4 cup real maple syrup (I used 1/2 syrup and 1/4 cup honey)
2 Tbs. lemon juice
1/4 to 1/2 tsp. cinnamon (to taste)
1 1/2 tsp. vanilla extract
1/4 tsp. salt
2 cups chopped walnuts
1 unbaked 9-inch pie crust
Optional: whipped cream, for the top
Directions:
1) Preheat oven to 375 F.
2) Beat together all ingredient, except walnuts and pie crust, until light and frothy.
3) Spread the walnuts into the unbaked crust. Pout 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.
Yield: About 6 servings.
I doubled this recipe and made two pies at once. I used my mom's pie crust recipe (see Apple Pie) and baked the pie crust by itself for 10 minutes at 450 prior to adding the filling and baking the whole pie as directed. This made for a less soggy crust.
I served this pie in two places, both times with Cool Whip. First in PBL, where 2/3 of the people ate it and probably 1/2 liked it. Second at dinner with the missionaries where I also served bacon, avocado, and tomato (BAT) sandwiches on toasted English muffins, macaroni salad, and halved grapefruits. It was better received at dinner, but then missionaries can't really complain.
I wasn't in love with this pie, but I might make it again for a Thanksgiving if I was looking to make a variety different pies, or as an alternative to pecan pie which is richer. It also makes a good winter pie, since it doesn't require any fruit and syrup and nuts can be purchased during any season. The pie is also very easy and very quick relative to other pies, so while it might not win any awards, it might put dessert on the table in a pinch.
Ingredients:
4 large eggs
3/4 cup real maple syrup (I used 1/2 syrup and 1/4 cup honey)
2 Tbs. lemon juice
1/4 to 1/2 tsp. cinnamon (to taste)
1 1/2 tsp. vanilla extract
1/4 tsp. salt
2 cups chopped walnuts
1 unbaked 9-inch pie crust
Optional: whipped cream, for the top
Directions:
1) Preheat oven to 375 F.
2) Beat together all ingredient, except walnuts and pie crust, until light and frothy.
3) Spread the walnuts into the unbaked crust. Pout 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.
Yield: About 6 servings.
I doubled this recipe and made two pies at once. I used my mom's pie crust recipe (see Apple Pie) and baked the pie crust by itself for 10 minutes at 450 prior to adding the filling and baking the whole pie as directed. This made for a less soggy crust.
I served this pie in two places, both times with Cool Whip. First in PBL, where 2/3 of the people ate it and probably 1/2 liked it. Second at dinner with the missionaries where I also served bacon, avocado, and tomato (BAT) sandwiches on toasted English muffins, macaroni salad, and halved grapefruits. It was better received at dinner, but then missionaries can't really complain.
I wasn't in love with this pie, but I might make it again for a Thanksgiving if I was looking to make a variety different pies, or as an alternative to pecan pie which is richer. It also makes a good winter pie, since it doesn't require any fruit and syrup and nuts can be purchased during any season. The pie is also very easy and very quick relative to other pies, so while it might not win any awards, it might put dessert on the table in a pinch.
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