You’ll love this alternative to pecan pie, Maple Walnut Pie! There’s no corn syrup, but there’s real maple syrup and a hint of whiskey to spice things up!
Move aside pecan pie- this vintage American classic is a perfect holiday dessert! It’s easy as pie when you combine new world and old world flavors to make this fantastic sweet treat!
So today I’m going to share a little culinary history with you….
First maple syrup is an American tradition said to have originated with the Native Americans. But as things go, no specific documentation exists, just tales.. but at some point in the New England area of the United States, someone (Native Americans or European Settlers) decided to boil down the sap of the maple tree to make syrup.
Second, English Walnuts derive from Persia. You can thank your ancestors for bringing Juglans regia to the Americas because the English Walnut, in my humble opinion, is much preferable to the Black Walnut.
I would know because my backyard is filled with black walnut trees!!! Not only do those pesky walnuts trip me (I’ve fallen three times this year!) they taste like paint. And no matter how hard I try to like them… I just can’t get used to them. (Although I will say that our local distillery Bloomery Plantation makes a Black Walnut Sweetshine made with green black walnuts that is slowly growing on me).
As for the provenance of Maple Walnut Pie, I’m unsure. The Better Homes and Garden Heritage Cookbook attributes Maple Syrup Pie to French Canadians who migrated to the states, settling mainly in New England but also in “clusters in the Mississippi Valley”. The book states that the pie is a traditional dish for New Years. I can only imagine that the Maple Walnut Pie derived from this unique heritage but I’ll have to keep researching.
This Maple Walnut Pie is combines the old world walnut with new world maple syrup for a distinctly North American dessert.
- 1 3/4 cups walnuts, coarsely chopped
- 1/2 cup dark brown sugar
- 1/4 cup all purpose flour
- 2 tsp pumpkin pie spice
- pinch sea salt
- 1 cup maple syrup
- 3 TB melted butter
- 2 oz whiskey
- 1 tsp vanilla extract
- 4 eggs
- pie crust (I used a shortening based pie crust)
Preheat oven to 425F
Roll out your pie crust and line it in a 9 inch pie plate.
Line pie crust with foil and fill with beans or rice.
Blind bake crust for 10-15 min, or until just beginning to set.
Remove pie crust from oven and let cool slightly.
Reduce oven temperature to 350F
Place walnuts on a cookie sheet and toast for 5-10 minutes, watching them carefully to make sure they don't burn. Toss them periodically if necessary.
In a large bowl, combine brown sugar, flour, salt and spice and whisk until there are no lumps.
Add in maple syrup, butter, whiskey and vanilla and whisk until smooth.
Crack eggs into mixture and mix until they are well incorporated.
Finally, add walnuts into filling and stir to coat.
Pour filling into prepared pie crust and bake for 40-45 minutes, or until center in set and doesn't jiggle when gently shaken.
Serve with whipped cream or vanilla ice cream.
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