Kind of like a pecan pie, but with walnuts in a custardy base sweetened with maple syrup.
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.
Elise Bauer
We harvested 500 pounds of walnuts a year, just from our five trees.
Growing up, pretty much any recipe calling for pecans we would just substitute walnuts.
Which is how I first started making walnut pie.
Elise Bauer
The sweet maple flavor helps to balance whatever bitter edge the walnuts may have.
Like ourpecan pie, this walnut maple pie is not overly sweet.
I’m quite pleased with it (my parents both call it a winner!)
Elise Bauer
and hope you will be too.
There’s no need to refrigerate.
It stores well covered at room temperature.
Elise Bauer
This dense, sweet pie also freezes well.
Defrost overnight in the refrigerator.
It has a much stronger maple taste than Grade A.
Elise Bauer
The photos for this recipe show a pie crust in a glass pan.
Use a metal or ceramic dish.
Sprinkle with flour, salt, cinnamon, and nutmeg.
Spread the chopped walnuts over the bottom of a prepared pie shell.
Pour the maple syrup egg mixture over the walnuts.
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.
Surface cracks
Don’t worry if the surface of the pie “cracks” while cooking.
Remove from the oven and let cool completely before serving.
