Monday, November 28, 2011

Maple Nut Pie

For our Thanksgiving feast this year, we tried something new.  Generally, we have pumpkin pie, apple pie and perhaps pecan pie.  However, with most of our pie pans packed away in anticipation of moving, I had to choose two pie with which to grace our table.  Due to the fact that my pumpkin pie recipe makes three pies, we opted for pear pie and maple nut pie.

As much as we love pecan pie, the allure of maple and walnuts was too much to resist.  We tweaked the recipe a little (I just can't keep my hands off anything!) and the results were divine.

Start with a single 9" pie crust.  My favorite pastry is a buttermilk pie crust.  It makes enough for 3 single crust pies or 1 double crust and 1 single crust pie.

Buttermilk Pie Crust
3 C flour
1 tsp. salt
1/2 C shortening (or lard)
1/2 C butter (chilled)
about 1/2 C buttermilk (can use sweet milk with a splash of lemon juice or vinegar)

Mix the dry ingredients together in a mixing bowl.  Cut in the shortening and butter with a pastry cutter (or your fingers).  Stir in the buttermilk lightly with a fork.  Divide the dough, press gently into disks, wrap and chill.  Roll on lightly floured surface.

Rolling crust onto rolling pin to transfer to the pie pan
The finished crust

Maple Nut Pie
2 C roughly chopped walnuts (or pecans)
2 eggs, beaten
1 C real maple syrup
2 tsp. maple extract (or 1T rum)
1/2 tsp. vanilla extract
2 T melted butter
2 T flour
1/4 tsp. salt
1/8 tsp. cinnamon
1/8 tsp. ground nutmeg

Preheat oven to 375°.  In a bowl, mix together the beaten eggs, maple syrup, maple extract, vanilla extract, melted butter.  Sprinkle with flour, salt, cinnamon and nutmeg.  Whisk until smooth.

Spread the chopped walnuts (or pecans) over the bottom of a prepared pie shell.  Pour the maple syrup egg mixture over the walnuts.  Place in the preheated oven on the middle rack.  Place a cookie sheet on the rack underneath to catch any drips.

Bake at 375° for 40 - 45 minutes.  Halfway through the baking time, you may want to tent the pie to prevent over-browning of the crust.

The surface of the pie may crack while cooking - that's fine - it will deflate while cooling.

Pie crust full of walnuts
The maple/egg mixture poured over the walnuts
Oh, so good - especially when slightly warm!  Enjoy.


  1. Oh, that looks so good! I was wondering if I could make a pecan pie with maple syrup instead of corn syrup. Now I know!

    (I'm so looking forward to your cookbook...:)

  2. This sounds amazing...I can't wait to make it. Now if the rest of my freeloading pullets would get on with laying, I could! I only have one egg in the fridge. Argh!

  3. Enola Gay: you're comment about pie pans packed away for your upcoming move--are you leaving this area? I believe we may be fairly close neighbors (by North Idaho standards) and was so hoping that one day we would meet! I hope you're not moving far!

  4. Sharon & Alinna;
    Yes, our great desire is to move to be near my folks. We have been wanting to move for nearly two years, but no buyers for our place yet! We would not be moving terribly far, just back to where I grew up. It is VERY remote, VERY beautiful, but most importantly, the people that we love most in this world live there - my Dad and Mom. Lord willing - He will move us soon.

  5. The pies look wonderful. I'm curious - are you moving? Looks like you put so much into your place, I guess that comment surprised me. Been reading you blog and adventures for some time.


  6. This looks SO yummy! Just might have to try it for Christmas this year!

    Just found your blog today, and I've been reading all afternoon! (Good thing I got the hen house cleaned this morning!) Thank you so much for sharing!

  7. I made this today and it was delicious! It's a perfect alternative to pecan and I will be making it again for Christmas dessert. Thank you so much for sharing!

  8. I know the feeling, Kristi Ann...I have been reading voraciously since I found it last week :) Enola, you and your family are an inspiration!