Old-Fashioned Monterey Maple Syrup Pie

Name: Old-Fashioned Monterey Maple Syrup Pie
Yield: makes one 9-inch pie
Ingredients: 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19); 2 eggs, beaten; 1 cup maple syrup; 2 tablespoons unsalted butter, melted; 1 cup brown sugar; 1/2 cup walnuts; 3 tablespoons all-purpose flour

January 24, 2012

Maple syrup holds a special place in the hearts of Southerners. In the village of Monterey, Virginia—known as “Little Switzerland”—the annual Maple Syrup Festival draws thousands of visitors. When gathering ingredients for this pie, it’s important to note that many maple-flavored syrups are just corn syrup with maple flavoring (a shocking revelation for me!). Read the label to make certain you’re getting 100 percent pure maple syrup. Grade B maple syrup is great for cooking; it has a deeper flavor and color than the Grade A amber syrup, although Grade A will work, too. Of course, maple syrup from Monterey will add a wonderful authentic note to this pie for people with a serious sweet tooth.

Recipe notes

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