Maple syrup is not just for pancakes! Introducing: maple black walnut pie

We had a bumper crop of black walnuts this year. They are a flavorful addition to pancakes, cookies, and just about anything that could use a good crunch. While looking for a recipe to make over the holidays, I came across this savory pie recipe. It was a huge success! It is reminiscent of pecan pie but without the sugary sweetness that can be overwhelming.

Maple season is upon us, so I’ll try and share a few recipes during the season to illustrate the versatility of this wonderful syrup!

 

walnut-maple-pie-horiz-b-1800
Photo: simply recipes maple walnut pie– our pie was eaten so fast I didn’t even get a picture!

Maple Black Walnut Pie

Ingredients

  • 1 9-inch pie shell, frozen for at least 30 minutes
  • 2 cups roughly chopped walnuts
  • 3 eggs, beaten
  • 1 cup maple syrup
  • 1/2 cup brown sugar
  • 1 Tbsp dark rum (optional, but tasty)
  • 1/2 teaspoon vanilla extract
  • 2 Tbsp melted butter
  • 2 Tbsp all purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon of ground nutmeg

 

1 Preheat oven to 375°F. In a bowl, mix together the beaten eggs, maple syrup, rum (if using), vanilla extract, brown sugar, and melted butter. Sprinkle with flour, salt, cinnamon and nutmeg. Whisk until smooth.

2 . Pour the maple syrup egg mixture into the prepared pie shell. Sprinkle black walnuts all over top, arranging them where needed.

3 Bake at 375°F for 40-45 minutes. After about 20 minutes, or about halfway through the baking, protect the pie crust edges with foil or use a pie protector so that the edges don’t burn.

4 Remove from the oven and let cool completely before serving.

 

 

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