It’s maple syrup season! Maple syrup has been called the first agricultural crop of the year in maple producing areas. It heralds the start of spring, and this felt particularly fitting today as we changed the clocks ahead and we gain an hour of daylight in the evening. It was also fitting for the great weekend full of sun and warm weather we experienced. What better way to celebrate than maple and walnut pie? There may still be a few snowfalls and a week and a half on the calendar until the official start of spring, but in my mind it began this weekend.
Now, if I only knew if I could tap the maple trees in my backyard for syrup I would be incredibly happy!
1 unbaked pie crust (I used the same Red Fife crust recipe as I did here)
1 cup packed brown sugar
1/2 cup oats
1/2 cup chopped walnuts
1/2 cup evaporated milk (I used regular 1% and it turned out fine!)
1/2 cup maple syrup
1/4 cup butter, melted
1 teaspoon vanilla
Pinch of salt
1. Preheat oven to 350. Combine eggs, brown sugar, oats, walnuts, milk, maple syrup, butter, vanilla, and salt in a medium bowl. Whisk together until well blended. Pour filling into pie shell.
2. Bake in oven until set, 35 to 40 minutes. Let cool, then chill before serving.
Recipe from Egg Farmers of Ontario.