Page 83 - United States of Pie

2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1 teaspoon instant coffee granules

¼ teaspoon kosher salt
1 teaspoon vanilla extract
½ cup coarsely chopped walnuts

Preheat the oven to 375°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then

decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
In a medium-size bowl, beat the eggs until frothy. Add the maple
syrup and brown sugar, and whisk until well combined. Add the
melted butter, flour, coffee granules, salt, and vanilla, and continue to
whisk until all the ingredients are blended. Fold in the walnuts.

Remove the pie shell from the refrigerator, and pour the filling into
the shell. Bake the pie for 40 to 45 minutes, or until the filling is set.
The filling may puff substantially as it bakes, but it will fall as it cools.
Let the pie cool to room temperature before enjoying.

Note:
There are several grades of maple syrup: fancy (the mildest),
medium amber, dark amber, and grade B (the richest and most full-
bodied). For this recipe you should use either dark amber or grade B

maple syrup. You want to taste the buttery maple flavor. Never use
the imitation syrup; the pie just will not be the same!