Oh my! This recipe speaks Fall with its maple flavor. It looks something like a pecan pie but I don't think it's anywhere near sickeningly sweet.
Maple Walnut Pie
this recipe was published in the book
3 large eggs
1 cup pure maple syrup
1/4 cup brown sugar
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 teaspoon instant coffee granules
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
1. Preheat oven to 375 degrees.
2. On a well-floured surface, roll out the dough until it is about 1/8-inch thick and will fit into a 9-inch pie plate. Gently pick up the dough, center it over the pie plate, and ease it into the plate. Trim the edges of the dough to leave a 1-inch overhang. Fold the edges under, and then decoratively crimp the perimeter. Put the pie shell in the refrigerator to chill until the filling is ready.
3. In a medium bowl, beat the eggs until frothy. Add the maple syrup and brown sugar, and whisk until well combined. Add the melted butter, flour, coffee granules, salt, and vanilla, and continue in whisk until all the ingredients are blended. Fold in the walnuts.
4. Remove the pie shell from the refrigerator, and pour the filling into the shell. Bake the pie 40-45 minutes, or until the filling is set. The filling may puff substantially as it bakes, but it will fall as it cools. Let the pie cool to room temperature before enjoying.
I don't think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while.