"Mapple" (Maple & Apple) Walnut Tart

Try this winning entry in the 2008 State Fair Pie Contest, a tasty maple-apple combination.

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Servings 8

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( 17 ) Ratings

17 Ratings

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State Fair Pie Competition - 2008

Deborah Burch

Weedsport, New York

ingredients 12
Prep Time 15 min
Total Time 2 hr 15 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: eggs, beaten

1/2: cup packed brown sugar

3/4: cup pure maple syrup

1/4: cup butter, melted

2: tablespoons all-purpose flour

: Dash salt

2: cups sliced peeled apples

3/4: cup chopped walnuts

: Milk, if desired

: Whipped cream, as desired

: Additional maple syrup, as desired

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Directions

1 Heat oven to 375°F. In 10-inch tart pan, unroll 1 pie crust; press in bottom and up side of pan. Trim along pan edge to remove excess crust. Set aside.
2 In large bowl, beat eggs, brown sugar, 3/4 cup maple syrup, the melted butter, flour and salt. Stir in apples and walnuts. Pour into crust-lined pan.
3 Make lattice top using remaining crust. Cut crust into 1-inch wide strips. Place half of the strips across filling in pie plate. Place remaining strips crosswise across first strips. Trim ends of strips; seal edges. Brush top with milk.
4 Bake 45 to 50 minutes or until golden brown. Cool completely. Serve with whipped cream; drizzle with additional maple syrup. Cover and refrigerate any remaining pie.