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.

　　

Ingredients

makes one 9-inch pie

　　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

　　

Step 1

Preheat the oven to 375°F. Line a 9-inch pie plate with the rolled-out crust. For a crispier crust, consider parbaking.

　　

Step 2

Combine the eggs, maple syrup, butter, brown sugar, walnuts, and flour and stir until thoroughly combined. Spread the filling evenly in the crust.

　　

Step 3

Bake for 45 to 50 minutes, until the filling forms a crust but the pie is still gooey underneath. Cool on a wire rack for 1 hour before slicing. Serve at room temperature or chilled.

　　Mrs. Rowe's Little Book of Southern Pies