Prep 10 mins
Cook 35 mins
I found this recipe in the Maple Syrup Cookbook by Ken Haedrich. He says it's like a pecan pie with a nice tart edge, and that it's excellent with vanilla ice cream. Where the recipe calls for brewed tea, he suggests using lemon herbal tea. I can't wait to try it!
- 1 pie crust
- 3 eggs
- 3⁄4 cup firmly packed brown sugar, plus
- 2 tablespoons firmly packed brown sugar
- 3⁄4 cup pure maple syrup
- 6 tablespoons butter, melted
- 1⁄4 cup brewed tea
- 2 tablespoons apple cider vinegar, plus
- 1⁄2 teaspoon apple cider, vinegar
- 1 pinch salt
- 3⁄4 cup coarsely chopped walnuts
- Line a 9-inch pie plate with the pastry crust, and refrigerate or freeze.
- Preheat oven to 450°F.
- Whisk together the eggs and sugar in a large bowl.
- Add the maple syrup, butter, tea, vinegar, and salt, whisking until smooth.
- Stir in the walnuts.
- Place the pie shell on a heavy baking sheet and pour in the filling.
- Place on the center rack of the oven and bake for 10 minutes.
- Then reduce oven to 350F and continue to bake until the center is set, about 25 minutes longer.
- Cool on a wire rack.
- Serve warm or at room temperature.
- This is good cold, too.