Maple-Caramel Walnut Pie Recipe
Maple-Caramel Walnut Pie Recipe photo by Taste of Home

Maple-Caramel Walnut Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min. + cooling
MAKES: 10 servings

Ingredients

  • 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
  • FILLING:
  • 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 vanilla extract
  • 2 cups chopped walnuts
  • 1 cup walnut halves

Directions

  1. 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.
  2. 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.
  3. Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
  4. 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.
  5. In a large bowl, beat eggs and vanilla. Gradually add syrup mixture. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over top.
  6. Bake at 350° for 25-30 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Maple-Caramel Walnut Pie in Taste of Home Christmas Annual Annual 2013, p132

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Reviewed Dec. 18, 2013

"I used my favorite pie crust recipe, but made the filling as instructed. Delicious! I love that it doesn't use corn syrup for the filling."

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