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FROM EMMA’S KITCHEN CUPBOARD

WALNUT MAPLE PIE
(Serves 8)

With the weather being so cold, I felt that I really needed something to remind me of home and bundling up in front of the fire.  My grandmother used to make this for me when I was little, and it’s just yummy.  Of course, she would just die if she ever found out that I use a refrigerated pie crust instead of making my own.  Shush!!!!!!!

1 Pillsbury refrigerated pie crust
2 large egg whites
1 large egg
1 cup maple-flavored syrup or pure maple syrup
½ firmly packed light brown sugar (I use Splenda brown sugar)
2 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted
1½ teaspoon vanilla
½ cup chopped walnuts

1. Preheat oven to 400 degrees.
2. Line a 9-pie plate with pie crust.  Trim crust to ½ inch beyond the edge of the pie place.  Fold under extra crust and crimp edge.  Line crust with foil and fill pie weights or dried beans.  Bake for 15 minutes or until light brown.  Cool crust on a wire rack for 5 minutes.  Discard foil and lower oven temperature to 35o degrees.
3. Meanwhile in a large bowl, beat the egg whites and egg just until mixed.  Whisk in the maple-flavored syrup, brown sugar, flour, butter, and vanilla just until smooth.  Stir in the walnuts.  Pour the syrup mixture into the baked crust.
4. Bake pie for 40-45 minutes or until a knife inserted in the center comes out clean.  If the edge of the crust seems to be browning too quickly, cover with foil.
5. Cool on rack for 1 hour before serving.