Maple Walnut Pecan Pie
March April 2014
From Julie Van Rosendaal
Maple syrup is made for pie. In this recipe, the nuts cut the sweetness, making it more like a pecan pie with character.
Pastry for a single crust pie
Filling:
1 c. packed brown sugar
3/4 c. maple syrup
1/2 c. golden syrup (such as Roger’s or Lyle’s)
3 large eggs
1/4 c. butter, softened
1/4 t. salt
1 c. pecan halves, toasted
1 c. walnut halves, toasted
Preheat the oven to 350°F. Line a pie plate with pastry and trim and crimp the edges. In a medium bowl, whisk together the brown sugar, maple syrup, golden syrup, eggs, butter and salt. (Don’t worry about getting all the lumps of butter out.) Scatter the pecans and walnuts over the bottom of the shell and pour the syrup mixture over top. Set on a rimmed baking sheet and bake for 50-60 minutes, until set. Cool completely before cutting. Serves 8.
