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!
Maple Black Walnut Pie
- 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.