Page 82 - United States of Pie

Maple-Walnut Pie

This pie hails from Vermont, where maple syrup is king. (Vermont
is the largest producer of pure maple syrup in the United States.) In
early spring, temperatures in Vermont alternate between thawing
and freezing. This fluctuation encourages the sugar-laden sap of
maple trees to flow. Syrup makers collect the sap from the trees by

drilling small, shallow holes into their trunks. They boil the sap in
sugarhouses, evaporating gallons of water from the sap and making
the concentrated syrup.
A quick glance at the ingredients list might give you the impression
that this pie is similar to pecan pie, but it’s not. Pecan pie is made
with corn syrup, which has a rather neutral sweet flavor. This pie is
baked with woodsy maple syrup. The flavor is reminiscent of the

perfect Sunday morning breakfast, with maple syrup cascading down
a short stack of pancakes.
Compounding the delicious breakfast parallel, I have added some
coffee granules to the filling. As lovely as the maple taste is, it is very
assertive in its sweetness. The coffee doesn’t lend its flavor to the
pie; it just reduces the intensity of the maple syrup. The walnuts,

which also balance the sweetness with a pleasing bitterness, rise to
the top during baking. The sugar in the syrup almost caramelizes the
nuts, creating a shatteringly crisp top. If you like, garnish each slice
with a bit of unsweetened whipped cream.

½ recipe Whole Wheat Pie Dough

3 large eggs
1 cup pure maple syrup (see Note)
¼ cup brown sugar