From the Kitchen of: Sylvia
Source: Family Circle magazine
Refrigerated pie pastry for double-crust pie
3
Eggs
1/4
C
Sugar
1
C
Maple syrup
1/4
C
Unsalted butter, melted
1
Tbsp
Molasses
1/4
tsp
Salt
1-1/2
C
Walnut pieces
1. Position shelf in bottom third of oven. Heat oven to 400º.
2. Line 9" pie pan with single crust. Cut out leaf shapes from other crust. Line pie shell with foil; fill with dried beans or rice. Place on baking sheet with leaf cutouts.
3. Bake in 400º oven 6 minutes until light brown. Remove leaves and crust to rack to cool. Remove foil with beans. Leave oven on.
4. Beat eggs and sugar in bowl. Beat in syrup, butter, molasses, and salt.
5. Spread walnuts evenly over bottom of piecrust. Pour egg mixture over walnuts.
6. Bake in 400º oven for 10 minutes. Lower temperature to 300º. Bake for 35 minutes or until center is set. Transfer to wire rack to cool. Garnish with pastry leaves.