Maple Walnut Pie. Maple & walnut are naturally complementary flavours and this Canadian twist on a pecan pie makes this delicious combination shine!
With Canada Day coming up on the first of July, I wanted once more to feature a delicious dessert for the occasion. When my mind goes to Canadian sweets, maple is generally near the top of the list.
This recipe takes its cues from an old fashioned sugar pie but switching it up to include that amazing flavour of Canadian maple syrup.
There are plenty of Canadian inspired recipes on this website, from our version of Strawberry TimTarts to our expansive collection of different flavours of the iconic Nanaimo Bars. Of course no Canadian holiday would be complete without the inclusion of Classic Canadian Butter Tarts.
However, there’s always room for one more!
Maple Walnut Pie, two very complementary flavours.
Maple and walnut is a naturally complimentary flavour combination. With a big bag of walnuts on hand (the Costco effect strikes again), adding them was an easy choice.
Our family has a profound love of a good pecan pie. In fact, it would not be Christmas Day at our house without it.
Since it is a very rich dessert, we save it for special occasions like that or sometimes even my birthday.
Pie is better than birthday cake anyway!
This Maple Walnut Pie got a very strong reaction from our extended family when we first served it. Everyone loved it and some even mentioned making it for the Holidays this year.
Perhaps I will, but I’m not giving up my pecan pie either. Oh well, I may just have to make both!
This is not a pie to rush to eat when it comes out of the oven, it has to completely cool to set. My best advice is to plan to make it in the morning or the evening before, to ensure it has completely cooled and set before serving.
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Maple Walnut Pie
Maple Walnut Pie. Maple and walnut are naturally complementary flavours and this Canadian twist on a pecan pie makes this delicious combination shine!.
For the butter pastry
- 2 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 cup butter , (Very cold & cut in small pieces)
- 1/3 cup ice cold water
- 1 tbsp white vinegar
For the filling
- 1 cup maple syrup
- 1 cup brown sugar
- pinch salt
- 1/3 cup melted butter
- 2/3 cup whipping cream
- 2 tsp vanilla extract
- 1 1/2 tbsp all purpose flour
- 3 eggs
- 1 1/2 cups walnuts
To prepare the pastry
- Using a food processor or a pastry blender cut cold butter into the flour and salt until mixture resembles a coarse meal. Small pea sized pieces of butter should still be visible.
- Pour vinegar into the cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible, form the dough into a ball.
- Divide dough into 2 balls, flatten into 2, 6 inch rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out. (This pastry recipe makes sufficient for two pie crusts, so wrap one of the pastry rounds tightly in plastic wrap and freeze it for later.)
- Roll the dough into a 12 - 14 inch round and place in the bottom of a 9 1/2 inch pie plate.
- Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.
- Trim dough to a half inch past the edge of plate.
- Fold the ends under and finch with fingers or fork to shape the edges into whatever design you like best.
- Place in freezer for 10 -15 minutes to chill before adding the filling
To prepare the filling
- In a small saucepan, combine the maple syrup, brown sugar butter and salt. Bring to a boil over medium low heat for 5 minutes.
- Remove from heat and stir in the whipping cream and vanilla extract. Allow to cool to room temperature for about an hour.
- Preheat oven to 375 degrees F.
- When the boiled mixture is cool, whisk in the eggs and 1 1/2 tbsp flour into the filling until smooth.
- Add the walnuts and pour into the chilled pie shell.
- Bake on a low rack at 375 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 35-45 minutes until the top is golden brown. The middle may still wobble a little at this point but should appear set.
- Cool to room temperature before refrigerating until serving.
- Great served with a dollop of whipped cream or a scoop of good vanilla ice cream.
Amount Per Serving Calories 557Total Fat 35gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 16gCholesterol 116mgSodium 300mgCarbohydrates 56gFiber 2gSugar 32gProtein 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Maple Walnut Pie. A Canadian cousin to pecan pie with even more flavour! - galaxyconcerns
Friday 7th of October 2022
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Thursday 15th of September 2022
Question - could you make these as tarts instead (and use pre-made tart shells)? If yes, any thoughts on baking time. Thanks! Deb.
Sunday 9th of January 2022
It turned out great! Rave reviews from my family who do not like Pecan Pie. It was a total hit! I splurged on real maple syrup - worth it.
Wednesday 22nd of December 2021
I’m trying this recipe right now. 😊
Friday 20th of August 2021
I've made this pie using Lyle's sugarcane syrup because was out of honey and it was delish. Made with Maple syru, honey or Lyle's works wonders.