Walnut Maple Pie

Similar to pecan pie, this walnut maple pie recipe is bursting with fresh, chopped walnuts nestled in a custardy base and sweetened with maple syrup.

Walnut Maple Pie
Elise Bauer

Where my parents live in Sacramento, their house is surrounded by huge walnut trees. The housing development is in what was formerly a commercial walnut orchard.

When I was younger, the trees blanketed the neighborhood with shade in the blazing hot valley summers, and in the fall, all of us kids spent weekends picking walnuts. We harvested 500 pounds of walnuts a year, just from our five trees.

These days the trees are getting old, two of them are already gone and the other three are just hanging in there, not really producing much.

An Excess of Walnuts Leads to a New Pie

Still, we have a special affinity for walnuts. Growing up, pretty much any recipe calling for pecans we would just substitute walnuts. Which is how I first started making walnut pie.

Walnut Maple Pie
Elise Bauer

Like Pecan Pie, but With Walnuts and Maple

At its simplest, it's just a pecan pie for which you swap out the pecans for walnuts. But walnuts can be a little more bitter than pecans, so for this particular version, I've decided to use a dark maple syrup instead of the more commonly used corn syrup.

The sweet maple flavor helps to balance whatever bitter edge the walnuts may have. Like our pecan pie, this walnut maple pie is not overly sweet. I'm quite pleased with it (my parents both call it a winner!) and hope you will be too.

walnut maple pie
Elise Bauer

Tips for Baking Walnut Maple Pie

There's no need to blind bake the pie crust because of this recipe's long baking time. However, before baking, freezing the pie shell will help the edges keep their shape. They'll cook on the outside first instead of melting and sliding off the edge.

To help firm up the bottom crust, place a baking stone in the pre-heating oven and set the pie directly on the hot stone to bake.

If the crust browns but the filling needs to bake longer, tent the pie loosely with foil to keep the crust from browning further. If possible, move the pie down another rack in the oven.

Substitutions for Maple Walnut Pie

  • Use black walnuts instead of English walnuts, or a mix of the two.
  • Use pecans instead of walnuts.
  • Use equal amounts bourbon or whiskey instead of rum.
  • If you want, toast the nuts before making the pie to heighten their flavor. Spread them on a rimmed baking sheet and bake in the oven as it preheats until they're nutty and aromatic, 5 to 10 minutes, depending on your oven. (Pecans typically toast faster than walnuts and burn easily. If you're using them, keep an eye on them.)

Making Walnut Maple Pie in Advance

This is a terrific pie to make a day ahead. There's no need to refrigerate. It stores well covered at room temperature.

This dense, sweet pie also freezes well. Bake as directed, allow to cool completely, wrap in a layer of plastic wrap and a layer of foil, and freeze for up to 1 month. Defrost overnight in the refrigerator.

From the Editors Of Simply Recipes

Walnut Maple Pie

Prep Time 40 mins
Cook Time 40 mins
Total Time 80 mins
Servings 8 servings

Use a dark maple syrup (US grade B) for this recipe if you can. It has a much stronger maple taste than Grade A.

Ingredients

  • 1 9-inch pie shell, frozen for at least 30 minutes (see pie crust recipe)

  • 2 cups roughly chopped walnuts

  • 2 large eggs, beaten

  • 1 cup maple syrup (dark robust)

  • 1 tablespoon dark rum, optional

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons melted butter

  • 2 tablespoons all-purpose flour

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

Method

  1. Preheat the oven:

    Preheat oven to 375°F.

  2. Make the egg and maple syrup base:

    In a bowl, mix together the beaten eggs, maple syrup, rum (if using), vanilla extract, and melted butter. Sprinkle with flour, salt, cinnamon, and nutmeg. Whisk until smooth.

  3. Pour the base over walnuts in pie shell:

    Spread the chopped walnuts over the bottom of a prepared pie shell. Pour the maple syrup egg mixture over the walnuts.

    Elise Bauer
    Elise Bauer
  4. Bake:

    Place the pie in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.

    Bake for 40 to 45 minutes. After about 20 minutes (about halfway through the baking), you may want to tent the pie crust edges with foil, or use a pie protector, so that the edges don't get burnt.

    Elise Bauer

    Simple Tip!

    Don't worry if the surface of the pie "cracks" while cooking. The pie filling will puff up while hot (because of the eggs), and then deflate while it cools.

  5. Cool:

    Remove from the oven and let cool completely before serving.

Nutrition Facts (per serving)
548 Calories
35g Fat
55g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 548
% Daily Value*
Total Fat 35g 44%
Saturated Fat 8g 38%
Cholesterol 54mg 18%
Sodium 292mg 13%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 12%
Total Sugars 27g
Protein 9g
Vitamin C 0mg 2%
Calcium 87mg 7%
Iron 2mg 13%
Potassium 283mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.