Maple Walnut Pie

Easy to make. Added extra walnuts and cooked for the full time.

Wonderful. Maybe better than pecan pie. Easy

My husband has been buying maple walnut pies for years at the shop where he buys his maple syrup in Vermont. When I saw this recipe, I knew I had to try it, so I made it for our Christmas Eve dessert last night. My very fussy husband said it’s every bit as good as the pies he gets from the maple syrup shop and that’s high praise from him. He ate half of it last night. I agree with the person who said that the maple extract is for flavor and will not add sweetness. I did not change any of the ingredients in this recipe. However, I have one suggestion: the eggs should be “tempered” to keep them from solidifying, which means that you don’t want to dump very hot ingredients into your eggs. Instead, add a tiny bit of the hot ingredients at a time to the eggs and that will warm them gradually. There is an easy way to avoid the hot ingredients with this recipe. First, melt the butter in a bowl in the microwave. Next, stir in the brown sugar and flour. Then whisk in cold maple syrup, which has been chilled in the fridge. Now, your butter-syrup-sugar-flour mix is no longer hot and you can add it to the eggs and maple extract.

Made just like the recipe and it was perfect. So good I won a blue ribbon at the Vermont State Fair on pie day 😉 Several people have mentioned using vanilla extract instead of maple extract thinking it will cut the sweetness. Extract does not add sweetness only flavoring. Being from Vermont we are all about maple 🙂 If you don’t like pecan pie this will not be something you like>remember this is the kind of pie you eat a very small slice of.

It was so easy to make this recipe. And the pie is delicious.

It turned out great, I also used vanilla flavoring instead of maple. I coarsely chopped the walnuts and used about 1 1/4 cups. Sometimes a walnut half doesn’t cut as nicely. I have a walnut tree, so the more walnuts used, the better.

This was pretty yummy! Based on other reviews, I reduced the brown sugar to 1/4 cup, and I did NOT heat up the sugar and maple syrup. Just melted butter in the bowl, then added all other ingredients. I threw in a handful of chocolate chips too, which didn’t hurt at all!

This was the second pie I have ever made and it it was AWESOME! My friends were blown away by it. It is very similar to a pecan pie. My 4 starts are only because I didn’t have maple flavoured extract and instead used vanilla….and I will keep it that way.

I was looking for a pie to make with ingredients I had on hand and I found this. I brought it to the family Christmas and it was gone before any other dessert! many requests for the recipe.

This was incredibly easy and fun to make. I had never made a pie before and i am 14 years of age! I mad emy own dough from scratch and then poured the filling in this pie is sweet and tasty. As others have said the only thing i changed was substituing the maple extract for vannilla it was just as good dfinatly make again!

I made this pie today. I did use the suggestion that instead of Maple extract to use vanilla. Plus I used chopped walnuts instead of walnut halves (cheaper). It is FANTASTIC!!! My husband said do not lose that recipe and that he wants me to make it once a month.

Very good but I wonder if it is really necessary to heat the syrup/butter mixture first? I almost ended up with with scrambled eggs untill I waited for the syrup mixture to cool. I think next time I will just melt the butter on its own and proceed as with pecan pie; no need to heat the sugar mix. Also, since I am fortunate to have access to real maple syrup, I didn’t use the artificial flavoring, cut back brown sugar to 1/3 cup and still this was too sweet; I will eliminate the brown sugar altogether next time- but there will definately BE a next time- YUMMY!

I have made this a couple of times. I used 1 Tbs bread flour and 1 Tbs wheat flour. The second time I used AP as the recipe states. I also used walnut pieces instead of halves. This is very good. I make the crust using a recipe from this site. The crust I like best is in the “Danish Apple Pie Bars II” recipe. Just make sure to refrigerate the dough before rolling it out.

EVERYONE tried it liked it a lot! Really great recipe, though I used vanilla extract instead.

Good, but not great. All you can taste is the crazy ridiculous amount of maple syrup. Easy and fast, but ultimately forgettable.

This is a great recipe! I altered it slightly to turn it “low-free”! I replaced the brown sugar with brown sugar Splenda, and used a sugar-free pancake syrup for the maple syrup. It really tastes similar to pecan pie to me. (Similar in texture, too) All it needs on top is a dallop of whipped cream and it tastes like perfection!

DAT loved it and ate 2 pieces the first night. Refrigerate

Very good pie! Like others suggested, I used vanilla instead of maple extract. And make sure you don’t use a sweetened crust.

This pie is delicious and very easy to make. I found it to be a little too sweet with the added maple extract, so instead I substituted vanilla extract. I’ve taken this pie to several family events and it is always a crowd pleaser!

Pecan pie has always been my favorite. This rates right up there! I cut back slightly on the brown sugar and added a cup of coconut. I also chopped the walnuts and turned the oven down a bit half way through baking. Yummy!

This pie is excellent! I added more walnuts then it called for and it turned out perfect. My family absolutely loved it and my grandma wants to get the recipe.