Walnut Maple Pie

As I mentioned in my last post, I went to my niece’s birthday party recently and I never show up with just one thing.  I’ve always wanted to make Pecan Pie but my husband doesn’t like it, so I made Walnut Pie to bring along in addition to cupcakes.  I had seen the recipe on Simply Recipes in the fall and made a note of it.  What drew me to this recipe is that it contained maple syrup instead of corn syrup.

The only difficulty I had with this recipe or any pie recipe is that I haven’t mastered the pie crust.  Since I don’t want to wait until I perfect pie crusts (and I’ve never been a fan of the crust, I sometimes use Betty Crocker Pie Crust mix in a box.  From my point of view, the crust is only a vehicle for the yummy filling (sorry pie crust lovers.)  The box mix makes two crusts; it makes one pie with a top and bottom crust or two pies with just a bottom crust.  I used half the mix for this recipe.

To start assembling the filling, crushed walnuts in the pie crust.

After adding the maple syrup mixture.

Hot out of the oven.

Have a slice.

Walnut Maple Pie

Yield:  1 pie                Cook Time:  40 – 45 minutes

Ingredients

Pie Crust:

  • Prepare your favorite single crust pie recipe or Betty Crocker Pie Crust – single crust instructions

Filling:

  • 2 large beaten eggs
  • 1 cup maple syrup (use real maple syrup; next time I may use 1/4 cup additional maple syrup)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 1/2 teaspoon ground cinnamon
  • 2 cups roughly chopped walnuts

Directions:

Step 1:  Prepare the pie crust according to instructions whether it’s your favorite recipe or a mix.   I used the no-roll directions for the mix. If rolling the crust, transfer the crust to the pie pan and freeze for at least 30 minutes.

Step 2:  Preheat the oven to 375 degrees (since my pie pan is glass I didn’t preheat to prevent the glass from cracking and only baked the pie for the lowest time specified).

Step 3:  Mix the first four filling ingredients in a medium bowl.  Wisk in the salt, flour and cinnamon until the mixture is smooth.

Step 4:  Spread the walnuts evenly in the pie crust.  Pour the maple syrup mixture over the walnuts.

Step 5:  Place the pie plate on a cookie sheet and then on a rack in the middle of the oven.  The cookie sheet will prevent any drippings from overflowing onto the bottom of the oven.

Step 6:  Bake at 375 degrees for 40 – 45 minutes.  You may need to cover the crust with aluminum foil or pie protector part way through baking to prevent the crust from browning too much.  I didn’t protect the crust but probably should have.
Note:  The filling will puff up while baking and you may see cracking.  The cracking should disappear when the pie cools and the filling deflates.

Step 7:  Remove the pie from the oven and cool completely.  Serve with vanilla ice cream, if desired.

Enjoy!!!

Recipe adapted from Simply Recipes.