Saturday, November 24, 2012

Maple Walnut Pie

This is one recipe it just doesn't make sense to bother with unless you use the best ingredients.  First, only the freshest nuts, this season's, preferably gathered from a neighbor's tree.  Second, you want real maple syrup, the dark full-flavored Grade B type.  Third, real apple cider vinegar is a lot milder and mellower than the acidulated corn syrup with added artificial flavors that is marketed these days as cider vinegar.  Fourth, beyond that this recipe is easy . . . as pie.  In seven simple steps.

Prepare half a batch of Best Pie Crust.  Roll out and fit pie crust into pie pan.  Preheat oven to 375.

Beat together thoroughly

3 eggs 
1 cup sugar 
1/2 tsp salt 
1/3 cup melted butter 
1 cup real Grade B maple syrup 
1 Tbs real apple cider vinegar 
1/2 tsp cinnamon 
1/8 tsp freshly ground nutmeg

Stir in
3 cups very fresh walnut pieces, reserving a few unbroken             halves to decorate the top
1 tsp real vanilla extract
Pour filling into pie shell.  Bake pie 50 minutes or until an inserted knife comes out clean.

Delicious warm with good vanilla ice cream.  Delicious cooled with a dab of cream.  Not half bad all by itself the day after.

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