Preheat the oven to 425 degrees. In a bowl, lightly beat the eggs. Add the brown sugar, butter, oatmeal, maple syrup, vanilla, apples and cream. Stir until thoroughly combined. Pour the filling into the pie crust. Sprinkle the walnuts over the top. Bake for 10 minutes, reduce heat to 350 degrees and bake for 30-35 more minutes, or until the pie looks bubbly, the crust is golden and the center remains firm when gently moved. Check after 20 minutes, and every 10 minutes thereafter, to make sure the nuts and crust are not overbrowning; if necessary shield with foil. Cool thoroughly at room temperature. Wrap tightly with plastic wrap and place in a 2-gallon freezer zip-top bag, or cover tightly with aluminum foil and freeze. Defrost the wrapped pie at room temperature. Unwrap and heat in a preheated oven (250 degrees) for 10-15 minutes and serve.
-- Adapted from "Bake and Freeze Desserts" by Elinor Klivans
Per serving: 443 calories (percent of calories from fat, 57), 8 grams protein, 44 grams carbohydrates, 3 grams fiber, 28 grams fat, 70 milligrams cholesterol, 204 milligrams sodium.