Saturday, September 20, 2014

Fast and Easy Maple Walnut Pie

I had never been a fan of pecan pie until I had walnut pie.  After trying this Maple Walnut Pie, I fell in love with both the walnut version and pecan version.  This pie reminds me of fall and winter, but truth be told I make it year round!  This pie is amazing with vanilla bean ice cream or freshly whipped cream, but most of the time I just eat it plain.  This recipe is not fussy at all.  You can whip it up in minutes and you don't need to wait 6 hours for it to cool like other pies out pie and blueberry pie to name a few. To make this already super easy pie even easier, you can use store bought crust.   Fall is officially in a couple of days and I feel like celebrating with a warm slice of Maple Walnut Pie!!

  • Pie dough (store bought or homemade)
  • 1 cup walnuts, toasted
  • 3 large eggs
  • 1 cup maple syrup (real stuff only)
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 2/3 cup packed light brown sugar
  • 1/8 teaspoon salt


  • Roll out dough onto lightly floured surface and using a rolling pin, roll into a 13-inch circle. Fit into 9-inch pie plate. Trim edge, leaving 1/2-inch overhang, then fold over and crimp. Chill shell 30 minutes.
  • Meanwhile, toast walnuts by scattering onto baking for about 6-8 mins at 350°.  You will begin to smell the walnuts toasting and you will know they are done.
  • Scatter cooled, toasted walnuts in shell.  
  • In medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour mixture into pie shell over nuts.
  • Transfer pie to baking sheet and bake at 350° and bake until crust is golden and center is just set, 30 - 40 minutes.
  • Transfer pie to rack and cool at least 10 minutes before cutting. 
  • Serve warm or at room temperature.

 add walnuts
 add maple filling

A few simple steps to this amazing dessert!!

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