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Maple-Caramel Walnut Pie

 Maple-Caramel Walnut Pie
Here’s a wonderful variation on the nut pies traditionally made during the holiday season. The homemade caramel flavored with maple syrup really complements the walnuts. —Ruth Ealy, Plain City, Ohio
10 ServingsPrep: 40 min. + chilling Bake: 25 min. + cooling


  • 1-1/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup shortening
  • 3 to 4 tablespoons cold water
  • 1 cup packed brown sugar
  • 2/3 cup maple syrup
  • 5 tablespoons butter, cubed
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 3 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups chopped walnuts
  • 1 cup walnut halves


  • In a small bowl, combine flour and salt; cut in the butter and
  • shortening until crumbly. Gradually add water, tossing with a fork
  • until dough forms a ball. Wrap in plastic wrap. Refrigerate for 2
  • hours or until easy to handle.
  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • Line unpricked pastry with a double thickness of heavy-duty foil.
  • Fill with dried beans, uncooked rice or pie weights.

2 of 2

Maple-Caramel Walnut Pie (continued)

Directions (continued)

  • Bake at 450° for 8 minutes. Remove foil and weights; bake 5
  • minutes longer. Cool on a wire rack.
  • Meanwhile, in a large saucepan, combine the brown sugar, syrup,
  • butter, cream and salt; bring to a boil over medium heat, stirring
  • constantly. Remove from the heat; let stand for 10 minutes.
  • In a large bowl, beat eggs and vanilla. Gradually add syrup mixture.
  • Stir in chopped walnuts. Pour into crust. Arrange walnut halves over
  • top.
  • Bake at 350° for 25-30 minutes or until set. Cool on a wire rack.
  • Refrigerate leftovers. Yield: 10 servings.