Maple Walnut Pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8
Ingredients:
1 (9-inch) unbaked pie crust (see notes for recipe link)
1 ½ cups walnut pieces (131g or 4 ¾-ounces)
3 tablespoons unsalted butter, melted and cooled slightly (42g)
3 large eggs
⅓ cup light brown sugar, packed (67g)
2 tablespoons all-purpose flour
1 ¼ cups maple syrup (388g or 13 ¾-ounces)
¼ teaspoon salt
1 teaspoon vanilla extract
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
Directions:
Place a foil-lined baking sheet or stone in the oven and preheat to 375°F.
Prepare a 9-inch unbaked pie crust. Pour the walnuts into the pie crust and set aside.
Melt the butter and set aside to cool slightly. In a medium mixing bowl, whisk the eggs until blended. Add the brown sugar, flour, maple syrup, salt, vanilla, cinnamon, and nutmeg. Whisk until blended. Add the melted and cooled butter. Whisk together and pour over the walnuts in the unbaked pie crust.
Bake the pie on the preheated baking sheet for 45 minutes or until the pie filling is puffed and set and no longer jiggly.
Cool to room temperature and serve.
Notes:
How do you know which is the best maple syrup to buy for this walnut pie?
That’s a tough question and a hard one to answer, quickly. I’m not a maple syrup expert, but from what I’ve read over the years, price is a good indicator of quality. I typically go for a dark Amber Grade A maple syrup with no additives. The price can be a bit shocking sometimes, but it’s a worthy investment, especially when the maple syrup is the star of the recipe.
For this maple walnut pie, I purchased Maple Grove Farms brand pure maple syrup from my local grocery store. Our best advice is to look for the lowest-priced, all-maple product you can find, and buy it!
How do you keep the bottom crust from being soggy?
Soggy-bottomed pies can be so disappointing. To ensure your bottom crust is crisp and well-browned, follow these few simple, fool-proof steps:
Place a foil-lined, rimmed baking sheet or baking stone in the oven while it preheats.
Use a good, heavy-gauge aluminum pie pan like the one in the photo below.
Place the filled, unbaked pie on the preheated stone or pan and bake!
Direct contact with the hot metal of the pan or stone helps to brown and crisp the bottom crust under all the filling.
Recipe courtesy of Saving Room for Dessert
