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
Total TimePrep: 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 large eggs
- 2 teaspoons 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. 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.
- 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.
Editor's NoteLet 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 2013