Maple Walnut Pie

Bake Along: Maple Walnut Pie 

Being from Georgia, I grew up eating Pecan Pie. The combination of sweet, Karo Syrup and hearty pecan pieces is a Southern staple. This Maple Walnut Pie has got to be Pecan Pie’s Northern cousin. Sweetened with Maple Syrup and filled with earthy walnuts, this pie goes perfectly with a cup of hot matter where you are from!

Components of the Pie: 

1 Regular Pie Dough - Rolled out and in a 9” pie pan. Keep refrigerated. 

Maple Walnut Filling - Recipe and Ingredients below. 

Ingredients: Maple Walnut Filling 
¼ cup Light Brown Sugar 
¼ teaspoons Coarse Kosher Salt 
1 cup Pure Maple Syrup 
2 tablespoons Unsalted Butter, melted 
½ teaspoon Vanilla Extract 
1 teaspoon Coffee Extract 
3 Large Eggs, lightly beaten/mixed 
½ - ¾ cup Walnut Pieces, chopped halves or pieces 

Directions: Mixing the Maple Walnut Filling: 
1. In a large bowl. Combine ¼ cup light brown sugar and ¼ teaspoon of coarse kosher salt. Whisk together until combined.
2. Pour in 1 cup maple syrup. Whisk until combined.
3. Pour in 2 tablespoons melted butter, ½ teaspoon vanilla extract, and 1 teaspoon of coffee extract. Whisk until combined.
4. Pour in 3 large, lightly beaten/mixed eggs. Whisk until combined.
5. Add in ½ cup - ¾ cup of chopped walnut halves or pieces. Stir with a spatula until combined. 

Directions: Assembling and Baking the Pie: 
1. Preheat the oven to 375° F.
2. Remove the 9” pie pan containing the pie crust from the refrigerator.
3. Pour the Maple Walnut Filling into the pie crust. Place on a rimmed baking sheet and bake on the middle rack of your oven.
4. Bake for approximately 1 hour. The pie is finished baking when the center is set and the crust is golden brown. Add additional time as needed.
5. Remove the pie from your oven, allow to cool on a baking rack for approximately two hours, and then keep the pie refrigerated until ready to serve. 

This pie lasts in your refrigerator for up to 7 days. 

Note: This recipe was adapted from The United States of Pie by Adrienne Kane.

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