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Maple Walnut Pie – it may look like pecan pie, but it has a completely different flavor all its own!
How do you know which is the best maple syrup to buy for this walnut pie?
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.
This really works! Give it a go and let me know what you think 😉
Can you use another kind of nut for this walnut pie?
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PRINT THE RECIPE!
Maple Walnut Pie
- 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
- Place a foil lined baking sheet or stone in the oven and preheat to 375° F degrees.
- Prepare a 9-inch unbaked pie crust. Pour the walnuts in 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.
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Published December 2011, Updated November 2019