Maple Syrup Pie with Walnut Crust

By Ross Sveback, October 1, 2012

Maple syrup says home and family to me, it is a comfort condiment.  I figured why not take maple syrup and create a pie for occasions that celebrate family and friends.  Paired with a crust made from walnuts, it is destined to be a standard at all of your celebrations.  You can use pecans in the crust if you desire as that also would pair well with maple syrup.

Walnut Crust:
1 1/3 cup flour
1/2 cup walnuts (or pecans)
2 tbsp sugar
1/2 tsp. salt
8 tbsp cold, unsalted butter – sliced
2-3 tbsp. cold water

In a food processor, pulse together flour, nuts, sugar and salt until nuts are finely ground.  Add sliced, cold butter and pulse until combined – then with the food processor on, slowly pour in water through feed tube.  Mixture should come together.  If it does not, remove top and stir with fork to move mixture around then put top back on and pulse until it comes together.

Place dough onto a large silpat and form into a disk right away.  Place a second large silpat on top and using a french rolling pin, roll dough into roughly a 12″ round.  Remove top large silpat and then grabbing the lower silpat with dough attached, turn upside down over (on top) of your pie dish, laying centered over pie dish.  Slowly remove silpat and then gently lift edges of crust and push crust into corners.  Roll hanging edge up and under to create crust and crimp as desired.  Using a fork, prick bottom crust to ensure no bubbling occurs.

Maple Syrup Filling
1 1/4 cups quality, maple syrup
3/4 cup heavy cram
3 large eggs
1/2 cup light brown sugar (packed)
1 tbsp. flour
1/2 tsp salt
2 tbsp. unsalted butter, melted

In a large bowl, combine all ingredients and whisk together to ensure it is well mixed.  Slowly pour into prepared pie crust and place into a 350 degree, preheated oven.  Bake for 40-50 minutes depending on your oven.  Filling should be puffed up and the center will wiggle a little.  Remove from oven and let cool completely.

What do you think?

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