email this pageIngredients
1 (9-inch) piecrust, unbaked
2 eggs
1/4 cup all-purpose white flour
2/3 cup maple syrup
1/4 cup granulated maple sugar or light brown sugar
2 teaspoons vanilla extract
1 1/3 cups light sour cream
Dash salt
1/4 teaspoon nutmeg, preferably freshly grated
3/4 cup walnut pieces
Instructions
2 eggs
1/4 cup all-purpose white flour
2/3 cup maple syrup
1/4 cup granulated maple sugar or light brown sugar
2 teaspoons vanilla extract
1 1/3 cups light sour cream
Dash salt
1/4 teaspoon nutmeg, preferably freshly grated
3/4 cup walnut pieces
1. Preheat oven to 375F.
2. Combine eggs, flour, syrup, sugar, vanilla, sour cream, salt and nutmeg in the bowl of an electric mixer, beat well. Stir in walnuts.
3. Lower heat to 350F. Pour filling into piecrust. Place filled crust on a cookie sheet (to catch spills).
4. Bake about 40 to 45 minutes, or until the top is a deep, shiny golden brown and the filling is set around the edges (it should wobble a bit in the middle, though).
5. Let cool to room temperature before slicing. Serve either chilled or at room temperature. Serves 10.
By Crescent Dragonwagon, "Relish America's Harvest," March 2006
Nutritional Information
2. Combine eggs, flour, syrup, sugar, vanilla, sour cream, salt and nutmeg in the bowl of an electric mixer, beat well. Stir in walnuts.
3. Lower heat to 350F. Pour filling into piecrust. Place filled crust on a cookie sheet (to catch spills).
4. Bake about 40 to 45 minutes, or until the top is a deep, shiny golden brown and the filling is set around the edges (it should wobble a bit in the middle, though).
5. Let cool to room temperature before slicing. Serve either chilled or at room temperature. Serves 10.
By Crescent Dragonwagon, "Relish America's Harvest," March 2006
Per serving: 267 calories, 14g fat, 5.5g prot., 31g carbs., 1g fiber, 119mg sodium.
