Wednesday, January 21, 2009

Northern-Maple Nut Pie


My family goes nuts over maple-flavored anything. You should see my mom's eyes bug out when she spots a pie like this on a restaurant menu; she can hardly contain herself. It's as if for an instant she forgot she loved chocolate.

I was looking at various maple recipes to see where the maple flavor comes from. Some recipes simply use brown sugar, which is CHEATING!!! Some call for maple sugar, which I don't have on hand (and can get kinda pricey). Others, like this one, call for maple syrup. And come on, who doesn't have that! This pie is really simple to make and has a strong, amazing maple presence in it. But please don't use Aunt Jemima. That doesn't count!

Northern-Maple Nut Pie
Recipe by Marilyn M. Moore in The Wooden Spoon Dessert Book

The flavor of this pie comes from pure maple syrup, cooked down from the sap of northern maple trees. They say the further north the trees are grown, the better flavored the syrup.


3 large eggs
1/3 cup granulated sugar
1/8 teaspoon salt
3 tablespoons melted unsalted butter
1 cup pure maple syrup
1 1/4 cups coarsely chopped walnuts or pecans

Preheat the oven to 425 degrees F. Line a 9-inch pie pan with your favorite pie dough. Trim and flute the edge. Place the pastry-lined pan in the refrigerator to chill while preparing the filling.

In a mixing bowl beat the eggs. Add, in this order, beating well after each addition, the sugar, salt, butter, and maple syrup.

Remove the pie shell from the refrigerator. Place the chopped nuts in the shell.

Stir the filling once more and gently pour over the nuts. Bake at 425 degrees F for 15 minutes. Reduce the heat to 350 degrees F and bake an additional 20 to 25 minutes. Do not overbake. The filling should be just slightly soft in the very center. It will continue to firm after removal from the oven. Cool on a wire rack. Serve slightly warm or at room temperature. Refrigerate leftovers.

Makes 8 to 10 servings.


Step-by-Step in Pictures


5 comments:

Mom said...

I luckily got to eat some of this pie. I love pecan pie but would have this gladly any day instead of pecan pie. I wonder how it might be with chocolate added...

Deborah Graff said...

Mmmmaple!

Carolyn Jung said...

When I visited Quebec long ago, I totally fell in love with all their maple desserts. I'm not a fan of pecan pie. But your maple pie definitely caught my attention.

Marni said...

Mom - You should try it with chocolate, then invite me over. ;)

Deborah - This is such an easy recipe. Make it with your girls!

Carolyn - It really is so different from a pecan pie (though I'm not the best person to ask because I love both). Still, you should try it!

tasteslikeyum said...

Haha Aunt Jemima... that's like someone trying to tell me that Uncle Ben's qualifies as rice.

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