Preparation time: 20 minutes
Cooking time: 45 minutes
Cooling time: 25 minutes
Yield: 1 9-inch pie, 8 servings
Maple syrup is a classic sweetener in kitchens across Canada. Pies made with dark, sugary filling of maple syrup or maple sugar are one traditional example, but you will find this recipe, adapted from "The Perfect Pie," by Susan G. Purdy, featuring a maple-sweetened filling and maple whipped cream topping, to be even more deluxe.
Pastry for 9-inch pie shell
3 large eggs, room temperature
¼ teaspoon salt
1 cup maple syrup
1/3 cup sugar
½ stick (¼ cup) unsalted butter, melted
1 cup (4 ounces) walnut pieces
Maple whipped cream:
1 cup whipping cream, chilled
5 tablespoons maple syrup
1. Heat oven to 425 degrees. Place the pie crust dough in a 9-inch pie plate. Cover bottom with pie weights or foil and dry beans; bake until lightly colored, 10 minutes. Meanwhile, beat eggs and salt in medium bowl. Remove pie weights from crust; brush with some of the beaten egg mixture. Bake 5 minutes. Cool on a wire rack.
2. Reduce oven temperature to 375 degrees. Add the maple syrup, sugar and butter to remaining egg mixture; beat until combined but not frothy. Pour into pie shell; top with nuts. Bake until a knife inserted into the filling 1 inch from the edge comes out clean, 30-40 minutes. Cool on a wire rack until warm or room temperature.
3. For maple whipped cream, whip the cream in bowl of electric mixer to soft peaks. Fold in the syrup; whip cream until stiff. Cut pie into serving pieces; top with whipped cream.
Nutrition information per serving: 520 calories, 55 percent calories from fat, 33 g fat, 13 g saturated fat, 115 mg cholesterol, 210 mg sodium, 55 g carbohydrate, 5 g protein, 1.1 g fiber
© 2002, Chicago Tribune.
Distributed by Knight Ridder/Tribune Information Services.
