French Canadian Maple Sugar Pie

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!

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 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

Directions

1. Line a 9-inch pie plate with the pastry crust, and refrigerate or freeze.
2. Preheat oven to 450°F.
3. Whisk together the eggs and sugar in a large bowl.
4. Add the maple syrup, butter, tea, vinegar, and salt, whisking until smooth.
5. Stir in the walnuts.
6. Place the pie shell on a heavy baking sheet and pour in the filling.
7. Place on the center rack of the oven and bake for 10 minutes.
8. Then reduce oven to 350F and continue to bake until the center is set, about 25 minutes longer.
9. Cool on a wire rack.
10. Serve warm or at room temperature.
11. This is good cold, too.