Maple Walnut Pie
Crust: 2 c. flour 1 t. salt 2/3 c. Crisco shortening 6 – 8 T. cold water Mix together flour and salt. Cut in shortening until mixture resembles coarse meal. Add water, one tablespoon at a time, mixing with fork until dough holds together. Roll out into circle larger than 9” pie plate and press into pie shell and crimp edges. Set aside. Filling: ½ c. maple syrup ½ c. corn syrup (can use light or dark) ¾ c. light brown sugar 4 T. butter, melted 3 eggs 1 t. vanilla ¼ t. cinnamon ½ t. salt 1 ½ c. walnuts, coarsely chopped Preheat oven to 375°. In a medium mixing bowl, combine maple syrup, corn syrup, brown sugar, butter and eggs, whisking until well combined. Stir in vanilla, cinnamon and salt. Pour walnuts into bottom of pie crust. Pour syrup mixture over nuts. Bake pie on baking sheet for 40 – 50 minutes, or until set in the middle. Cool on wire rack.
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