Classic Maple Walnut Pie Recipe (A Holiday Favorite)

Move over, pecan pie. This Maple Walnut Pie is here to claim its spot as the star of your holiday dessert table. It features the same gooey, satisfying filling and crisp, buttery crust you love, but with a deeper, more complex flavor profile.

The magic comes from pure maple syrup, which provides a rich, amber sweetness that is less cloying than traditional corn syrup. Paired with earthy, toasted walnuts, the result is a sophisticated pie that feels both nostalgic and new.

The filling is incredibly simple to whisk together, and the final pie is a showstopper. When you pull this golden-brown beauty from the oven, your home will fill with the unmistakable scent of the holidays.

Why You’ll Love It

• Deep Maple Flavor: This recipe uses a full cup of pure maple syrup, creating a rich, authentic flavor that is truly the star of the show.
• Perfectly Toasted Walnuts: Toasting the walnuts beforehand enhances their nutty flavor and ensures they stay crisp within the gooey filling.
• Flaky All-Butter Crust: A homemade butter crust provides the perfect flaky, savory contrast to the sweet filling.
• Incredibly Easy Filling: No candy thermometer needed! The filling is mixed in one bowl in under 5 minutes.
• A Holiday Showstopper: It’s a beautiful and delicious centerpiece for Thanksgiving, Christmas, or any fall gathering.

Ingredients

For the All-Butter Pie Crust (9-inch)
Ingredient	Amount
All-Purpose Flour	1¼ cups (150g)
Salt	½ tsp (3g)
Cold Unsalted Butter	½ cup (113g), cubed
Ice Water	3–4 tbsp (45-60ml)

For the Maple Walnut Filling
Ingredient	Amount
Large Eggs	3
Pure Maple Syrup	1 cup (240ml)
Light Brown Sugar, packed	½ cup (110g)
Unsalted Butter, melted	4 tbsp (57g)
Vanilla Extract	1 tsp (5ml)
Salt	¼ tsp (1.5g)
Walnut Halves or Pieces	1½ cups (150g)

Ingredient Notes

• Pie Crust: A homemade all-butter crust offers the best flavor and texture. For a shortcut, a high-quality store-bought refrigerated pie dough will also work.
• Pure Maple Syrup: This is non-negotiable. Use Grade A Amber or Dark Robust maple syrup for a deep, complex flavor. Artificially flavored pancake syrup will not work in this recipe.
• Walnuts: Toasting the walnuts is a small step that makes a huge difference. It brings out their natural oils, deepens their flavor, and improves their texture. Simply bake them at 350°F (175°C) for 7-9 minutes.
• Butter: Use unsalted butter for both the crust and filling to control the final saltiness of the pie.

Equipment Needed

• 9-inch Pie Plate: A standard glass, ceramic, or metal pie dish is perfect. A glass dish allows you to see the bottom crust browning.
• Rolling Pin: To roll the pie dough to an even thickness.
• Mixing Bowls: To prepare the crust and the filling.
• Whisk: Essential for creating a smooth, emulsified filling.

Step-by-Step Instructions

1. Prepare the Pie Crust: Make the pie dough by combining the flour and salt, cutting in the cold butter until it resembles coarse crumbs, and adding ice water until the dough just comes together. Form it into a disk, wrap it, and chill for 30 minutes.
2. Form the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Ease it into your 9-inch pie plate. Trim the overhang to 1 inch, then fold it under and crimp the edges decoratively. Place the crust in the freezer to chill for 15-20 minutes while you prepare the filling.
3. Preheat and Toast Nuts: Preheat your oven to 350°F (175°C). Spread the walnuts on a small baking sheet and toast for 7-9 minutes, until they are fragrant and lightly browned. Set aside to cool slightly.
4. Make the Filling: In a large bowl, whisk the 3 eggs until they are uniform and slightly frothy. Whisk in the pure maple syrup, packed brown sugar, melted butter, vanilla, and salt until the mixture is smooth and fully combined.
5. Assemble the Pie: Spread the toasted walnuts in an even layer across the bottom of the chilled pie crust. Carefully and slowly pour the maple filling over the walnuts.
6. Bake the Pie: Place the pie on a larger baking sheet to catch any potential drips. Bake for 45-55 minutes. The pie is done when the edges are puffed and set, and the center jiggles slightly like gelatin when gently shaken.
   • Pro Tip: If the crust is browning too quickly, cover the edges with a pie shield or strips of aluminum foil for the last 15-20 minutes of baking.
7. Cool Completely: This is the most important step. Transfer the pie to a wire rack and let it cool completely to room temperature, which will take at least 4 hours. The filling needs this time to set properly. Slicing it warm will result in a runny filling.

Variations & Swaps

• Bourbon Maple Walnut: Add 2 tablespoons of your favorite bourbon to the filling along with the vanilla for a warm, oaky flavor.
• Spiced Maple Walnut: Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the filling for a classic holiday spice profile.
• Chocolate Chip Walnut: Stir ¾ cup of semi-sweet or dark chocolate chips into the filling just before pouring it into the crust.
• Orange Zest: Add the zest of one orange to the filling for a bright, citrusy note that cuts through the richness.

Make-Ahead, Storage & Reheating

• Make-Ahead: The entire pie can be baked one to two days in advance. Let it cool completely, then cover and store at room temperature. The pie dough can be made and refrigerated for up to 3 days or frozen for up to 2 months.
• Storage: Store the cooled pie, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: The fully baked and cooled pie freezes beautifully. Wrap it well in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions And Pairings

This pie needs very little embellishment. A slice served at room temperature is perfect on its own.

For a classic presentation, add a generous dollop of lightly sweetened whipped cream or a scoop of high-quality vanilla bean ice cream. The cool creaminess provides a perfect contrast to the rich, gooey filling. Pair it with a strong cup of black coffee or an after-dinner glass of bourbon.

Troubleshooting & Common Mistakes

• Problem: My filling is runny.
  • Fix: The pie was either underbaked or not cooled completely. The “jiggle test” is key—it should move as a whole, like Jell-O, not slosh like liquid. Always cool for a minimum of 4 hours before slicing.
• Problem: The top of my pie cracked.
  • Fix: This is perfectly normal for custard-style pies and not a mistake! It happens as the filling sets and cools. Consider it a sign of a perfectly baked pie. A little whipped cream will hide it if you prefer.
• Problem: My bottom crust is soggy.
  • Fix: To ensure a crisp bottom crust, make sure you bake the pie on a lower-middle rack. Placing the pie plate on a preheated baking sheet also helps conduct heat to the bottom of the crust, ensuring it bakes through.

Maple Walnut Pie: FAQs

Can I use pecans instead of walnuts?

Absolutely. If you swap the walnuts for pecans, you will have a delicious Maple Pecan Pie. The method remains exactly the same.

Do I have to use pure maple syrup?

Yes, for the best results, pure maple syrup is essential. The flavor of artificial “pancake syrup” is primarily corn syrup and artificial flavorings, which will make the pie overly sweet and lack the complex, authentic maple taste.

How do I know when the maple walnut pie is done baking?

The visual cues are key. The edges of the filling should be puffed and set. When you gently nudge the pie, the center (about a 2-3 inch area) should have a slight but distinct jiggle. It should not look liquidy. It will continue to set as it cools.

Why is it so important to cool the pie completely?

The filling is a type of custard that sets chemically as it cools down from the baking temperature. If you slice it while it’s still warm, the structure won’t be stable, and the filling will be runny. Patience is rewarded with clean, perfect slices.

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Recipe Card

Nutrition

• Calories: 550 kcal
• Carbohydrates: 65g
• Protein: 8g
• Fat: 31g
• Saturated Fat: 13g
• Sodium: 210mg
• Sugar: 45g

Disclaimer: Nutritional information is an estimate and may vary based on the specific ingredients and brands used.