Because Michele’s Pies was born in Vermont, I make a concerted effort to use as many Vermont products in our pies as possible—and, really, no one does maple like Vermont. The Grade B maple syrup used throughout this book is a rather dark syrup with a rich, robust caramel flavor that complements baked goods of all varieties. This pie is absolutely amazing when served with ice cream (perhaps maple ice cream) or Maple Whipped Cream (page 194).
Recipe information
Yield
Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients
Crust
Filling
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
Step 3
To prepare the filling, in a large bowl, using an electric mixer on medium speed, mix together the maple syrup, eggs, brown sugar, melted butter, and vanilla. Fold in the walnuts to the mixture. Place the filling in the pie shell, distributing it evenly.
Step 4
To bake, place the pie plate on a baking sheet and bake for 40 to 45 minutes, or until the middle of the pie is slightly raised and firm to the touch. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
Step 5
Maple Walnut Pie is best served warm or at room temperature. It can be stored in the refrigerator for up to 5 days.
