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I did this by mistake , I ran out of pecans and added mostly walnuts. It was great, buttery. Would do it again for sure.
The recipe is great!! I was trying to find something similar to a brand they have in Mexico, it is almost identical. Burnt the first one, my oven fault, second time, delicious :) I did not use pie dough, but I use the food processor with cookies/crackers and it came out great! Thanks so much for the recipe! (Oh I didn’t use the rum, cinnamon (allergic) nor nutmeg (didn’t buy))
I’ve made it twice without the Rum and it is just marvelous!Pecan pie had been my favorite for the last 40 years. This pie is better.
I’m thinking of making this pie for thanksgiving but it will be my first time using the recipe… do you think swapping rum out for bourbon would be all right with the other flavors? Thanks!
walnut pie is a requirement for our Thanksgiving meal. This version looks great: Can’t wait to try it!
Would the addition of a teaspoon of baking soda increase the depth of this pie…making it for the first time today and I noticed its not coming up very high…like a quiche would…
Hi Bob, the consistency is supposed to be dense, like a pecan pie. You might try adding a little baking soda, but anything more than 1/2 teaspoon may give the pie an unpleasant metallic flavor.
I made the maple syrup pecan and maple syrup chocolate pecan pies and have some leftover. Can I freeze them? And how long? Please reply as soon as you can. Thanks Gail Larose.
Hi Gail, I haven’t tried freezing this pie, but if you do, please let us know how it works out for you.
I want to try the walnut pie recipe I have one question
Why do you freeze the pie shell for at least 30 minutes
Hi Gail, it will help the edges keep their shape. They’ll cook on the outside first instead of melting and sliding off the edge.
Hi Elise! This looks absolutely fabulous~ However, I would like to modify it to make it paleo… The crust I’ll figure out, but I am going to try replace the maple syrup (unavailable where I live) with local honey, and coconut oil for the butter. How about the flour? Could I just add in a few TB of almond flour or tapioca starch? I guess what I am trying to ask is what function the flour fulfils…!? I’ll let you know how it turns out! Merry Christmas!
Hi Jessie, the flour in the filling is just to help with thickening of the filling. Tapioca starch would probably work just as well.
Thanks a million! It was absolutely delicious, and a perfect consistency! I used honey for the syrup, coconut oil for the butter, and tapioca starch for the flour… Will be keeping this as a go-to!
Is this pie made with English walnuts or black walnuts?
English walnuts because that is what we grow and what is easily available commercially here. Black walnuts are AMAZING and if you have a source, by all means use them if you can. The nuts are so hard to crack that most people I know give up on them.
This sounds great. My husband is from Canada and his favorite ice cream is maple walnut. I will give this recipe a try for Thanksgiving to see what he thinks. Can you substitute anything for the butter? My daughter has a dairy allergy.
Perhaps coconut oil? I’m not used to working with dairy or butter substitutes so don’t know what to recommend.
Loved it! I used half grade B maple syrup and 1/2 dark corn starch bc I ran out of the former. Also added a dash of maple extract from whole foods which I love! Got loads of compliments!
I’ve never been much of a fan of Walnuts, but this pie is heavenly!!! The smell was driving me nuts, it was so good! lol I changed it up a little and made a pâte sucrée crust. Soooo delicious, will definetely be making this pie again! Thank you so much for sharing this!
This was the best pie on our Thanksgiving table this year. Out of three deserts, it was TOPS! Thanks!
Do you think this would be better the next day? As in, bake it the day before one plans on serving it? Some things really settle into their flavors the second day but the egg/custard makes me unsure….
Thanks for the simple recipe! Perfect for my thanksgiving celebration here in France!
I don’t know. I found it good both days. ~Elise
I am about to bake the Walnut Maple pie. I don’t have to prebake the pie shell, do I? Thank you.
No, you do not need to prebake the shell. ~Elise
I made this pie for our work Thanksgiving potluck and pie baking contest and I won! Thanks so much for sharing a great recipe. :)
This pie is really tasty! Not too sweet and all the good flavors of walnut. The recipe could be adjusted to make a tad more filling. It rises a little while baking, but doesn’t quite fill the plate. It also is kind of loose and falls apart while you’re eating it, but again, I don’t mind looks when it tastes so great!
Of the 5 pie crust recipes that you have, which one did you use for this pie?
The all-butter crust. ~Elise
I made your pie crust last night and it was not only very tasty and flaky, but it was so easy to work with…awesome!
Maple and walnut together in a pie sounds delish. I am making pecan pie for Thanksgiving, but this is kind of making me wish that I had some walnuts to make this. Yum, great recipe!