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Maple Pie with Walnut Crust

Course Dessert
Cuisine American, Canadian
Author Bettina Zabel


For the crust you will need

  • 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

For the filling you will need

  • 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


For the crust

  1. 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.
  2. 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.

For the filling

  1. 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.

Recipe Notes

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.