Mapple Maple and Apple Walnut Tart

1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

2 eggs, beaten

1/2 cup (125 mL) packed brown sugar

3/4 cup (175 mL) pure maple syrup

1/4 cup (50 mL) butter, melted

2 tbsp (25 mL) all-purpose flour

Pinch of salt

2 cups (500 mL) sliced peeled apples

3/4 cup (175 mL) chopped walnuts

Milk, if desired

Whipped cream, as desired

Additional maple syrup, as desired

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1

Heat oven to 375ºF. In 10-inch tart pan, unroll 1 pie crust; 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. 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.
3

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.