9-inch prepared pie shell
1/4 teaspoon salt
1/3 cup granulated sugar
1/4 cup butter or margarine, melted
1 cup pure maple syrup
1 cup walnut halves
Preheat oven to 425 degrees. Line the pie shell with foil, prick the pie shell well with a fork and fill with pie weights or dried beans (so the pie shell doesn’t shrink during baking) and bake at 425 degrees for 10 minutes. During the last 3 minutes, moisture-proof the crust by brushing lightly with a bit of the beaten eggs.
Cool crust on a wire rack and reduce the oven heat to 375 degrees.
To the eggs add the salt, sugar, melted butter and maple syrup. Beat well, but do not make the mixture too frothy.
Set the baked pie shell on a cookie sheet. Remove pie weights or dried beans from the crust if you haven’t already. Pour the filling into the prepared pie shell and top with walnut halves.
Bake on the center rack of the preheated oven for 30 to 40 minutes or until a knife inserted into filling 1-inch from the edge comes out clean. Cool on a wire rack.