Maple Pie with a Walnut Crust
An Unusual but Delicious Pie
As part of our children’s home school studies, we wanted to incorporate life skills, like baking, and while learning about Canada, we found out their obvious love of maple syrup. Then tried our hand at this maple pie… with a walnut crust.
Before I go any further, prior to this pie, I had only made one other and it was a pumpkin pie, which was good, making the crust made all the difference! I guess there is something about homemade pie because until this first pie, I told everyone I didn’t really like pie, you know, it was ok but it wasn’t cake… well this pie changed my mind! I love pie!
A Maple Pie… yes please!
This pie is very easy to make, of course you need to like maple syrup, which is my favorite flavor so… it was a hard YES, but as most people haven’t heard of maple pie. I am sure you will please people when you bring it to holiday meals. Unlike SO many crusts, this one doesn’t need to chill for hours and comes together in a food processor without being over kneaded. Those things are 2 HUGE pluses!
If you don’t like walnuts or are allergic to nuts, simply use another crust. I have used a butter crust before and also have switched out the walnuts in this crust for pecans… and I thought the pecans were tastier.
Print out the recipe below for future use!
This post has some affiliate links, read more about those here.
- 1 1/3 cup flour
- 1/2 cup walnuts or pecans
- 2 tbsp sugar
- 1/2 tsp. salt
- 8 tbsp cold unsalted butter – sliced
- 2-3 tbsp. cold water
- 1 1/4 cups quality maple syrup
- 3/4 cup heavy cream
- 3 large eggs
- 1/2 cup light brown sugar packed
- 1 tbsp. flour
- 1/2 tsp salt
- 2 tbsp. unsalted butter melted
In a food processor, pulse together flour, nuts, sugar and salt until nuts are finely ground, add sliced, cold butter and pulse until combined. Then with the food processor on, slowly pour in water through feed tube. The mixture should come together. If it does not, remove top and stir with fork to move mixture around then put top back on and pulse until it comes together.
Place the dough on a piece of wax or parchment paper adding another to the top. Then push down on the dough to make it more disc shaped. Start rolling it out big enough to fit into your pie dish, allowing for extra to come up the sides. Take top piece of wax or parchment paper off and flip the dough into the pie dish. Maneuver the dough into the dish, roll hanging edge up and under to create crust and crimp as desired. Using a fork, prick bottom crust to ensure no bubbling occurs.
In a large bowl, combine all ingredients and whisk together to ensure it is well mixed. Slowly pour into prepared pie crust and place into a 350 degree, preheated oven. Bake for 40-50 minutes depending on your oven. Filling should be puffed up and the center will wiggle a just little. Remove from oven and let cool completely.
I tried this pie crust with Pecans when I made pumpkin pie and it was even better than with walnuts!
If you feel the crust is browning too fast, you can add some foil to the crust or a crust cover to help the crust not brown so fast.
This pie is a bit unusual in that it is mostly sugar and has a soft texture, but it sure is different and delicious. We make it at both Thanksgiving and Christmas, and I usually make it for others too. Most love it… some don’t like the heavy maple flavor, but it is worth a try… in my opinion!
Enjoy! Don’t forget to head over to Instagram or Facebook to share your favorite pies, or feel free to comment below with any favorites or what you thought of this one!
BEM + Fam 🙂