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
- Prepare your favorite single crust pie recipe or Betty Crocker Pie Crust – single crust instructions
- 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
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.
Recipe adapted from Simply Recipes.