Vermont Maple Walnut Pie Recipes

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MAPLE WALNUT PIE



Maple Walnut Pie image

This might be the one you're looking for. It's easy, sweet and delicious!!!

Provided by DEEGEEF

Categories     Desserts     Pies     Vintage Pie Recipes     Walnut Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
½ cup brown sugar
2 tablespoons all-purpose flour
1 ¼ cups maple syrup
3 tablespoons butter
¼ teaspoon salt
3 eggs
1 ½ teaspoons maple flavored extract
1 cup walnut halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a saucepan, Mix brown sugar and flour. Add maple syrup, butter and salt. Heat until butter melts, stirring constantly.
  • In a medium bowl, beat eggs with maple flavoring. Stir in sugar mixture. Pour into unbaked pie shell and sprinkle with walnuts.
  • Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

Nutrition Facts : Calories 450.6 calories, Carbohydrate 60.2 g, Cholesterol 81.2 mg, Fat 21.9 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 6 g, Sodium 255.1 mg, Sugar 43.3 g

MAPLE SYRUP PIE



Maple Syrup Pie image

Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. -Laurie Herr, Westford, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings

Number Of Ingredients 5

3 tablespoons cornstarch
2/3 cup water
1-1/2 cups real maple syrup
2 tablespoons butter
Pastry for double-crust pie

Steps:

  • Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.

Nutrition Facts : Calories 536 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 340mg sodium, Carbohydrate 73g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

MAPLE CREAM PIE



Maple Cream Pie image

Provided by Samantha Seneviratne

Categories     dessert

Time 8h50m

Yield 8 to 10 Servings

Number Of Ingredients 14

1 1/2 ounces walnuts (about 1/3 cup)
1 tablespoon granulated sugar
1 1/2 cups all purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons iced water
1 1/4 cups pure maple syrup
6 large egg yolks
1/4 cup cornstarch
2 cups whole milk
1 cup heavy cream
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 cup cold heavy cream, whipped to soft peaks

Steps:

  • Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
  • Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
  • Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
  • Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

MAPLE WALNUT CREAM PIE



Maple Walnut Cream Pie image

In going through my late mother's things, I came across this recipe she had clipped years ago. It just screams "Thanksgiving" to me, and I am dying to try it.

Provided by JackieOhNo

Categories     Pie

Time 3h15m

Yield 1 9-inch pie

Number Of Ingredients 10

1 (9 inch) pie crusts, baked
1 1/4 cups vermont maple syrup
1/2 cup milk
3 eggs, separated
1 tablespoon unflavored gelatin (1 envelope)
1/4 cup warm water
1 teaspoon maple extract
1 cup whipped cream
3/4 cup finely chopped walnuts
1 cup non-dairy whipped topping

Steps:

  • To make filling, combine maple syrup and milk in saucepan. Beat egg yolks and add to saucepan. Cook and stir for about 2 minutes over medium heat. Dissolve gelatin in water. Remove saucepan from heat. Stir in dissolved gelatin and maple extract. Refrigerate 30-45 minutes, until mixture begins to thicken.
  • Beat egg whites until stiff. Fold in whipped cream. Stir into thickened maple mixture. Stir in nuts. Spoon into baked pie shell. (You may not use all of the filling.) Refrigerate until firm.
  • Spread whipped topping over filling and serve.

Nutrition Facts : Calories 3259.6, Fat 169.5, SaturatedFat 52.5, Cholesterol 697.2, Sodium 1354.8, Carbohydrate 398.5, Fiber 12.5, Sugar 267.9, Protein 56.1

VERMONT MAPLE WALNUT PIE



Vermont Maple Walnut Pie image

This is delicious! From Vermont where DS and DDIL went to college, fell in love and now live. It is delicious, don't substitute supermarket maple flavored syrup, splurge and get the real stuff.

Provided by mandabears

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 8

1 unbaked 9-inch pie crust
3/4 cup brown sugar (I use dark brown)
2 tablespoons all-purpose flour
1 1/4 cups maple syrup
1/4 cup butter
1/4 teaspoon salt
3 eggs
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees.
  • In a sauce pan, mix brown sugar and flour.
  • Then add maple syrup, butter, and salt.
  • Heat until butter melts stir constantly.
  • In a medium bowl beat eggs.
  • Stir in sugar mixture.
  • Pour into unbaked pie crust.
  • Sprinkle with walnuts.
  • Bake for 40-45 minutes or until filling is set.

Nutrition Facts : Calories 4029.6, Fat 197.9, SaturatedFat 56, Cholesterol 756.5, Sodium 2156.5, Carbohydrate 541.4, Fiber 14.8, Sugar 402.9, Protein 49.8

MAPLE WALNUT PIE



Maple Walnut Pie image

Provided by Michelle Goth

Categories     Dessert Recipes

Time 1h

Number Of Ingredients 10

1 9-inch Pillsbury™ Pie Shell
3.5 cups walnuts, roughly chopped
3 eggs
2 cups maple syrup
1 tablespoon molasses
1 teaspoon vanilla extract
3 tablespoon butter, melted
3 tablespoon all-purpose flour
½ teaspoon salt
½ teaspoon pumpkin pie spice

Steps:

  • 1. Preheat oven to 375 degrees Fahrenheit. 2. Spread pie crust across 9-inch deep dish pie pan, stretching if needed to cover the edges. Crimp the edges of the crust and trim any extra crust if necessary. 3. Add chopped walnuts to the pie dish on top of the unbaked crust. 4. In a medium sized mixing bowl, add eggs, maple syrup, molasses, and vanilla extract. Whip briskly with a whisk for about 30 seconds to combine. 5. Add butter, flour, salt and pumpkin pie spice. Stir to combine. 6. Pour pie filling over walnuts in pie dish. 7. Bake for 20 minutes. 8. Remove from oven, then cover crust with pie crust shield or aluminum foil 9. Return pie to oven. Bake for an additional 20 minutes. 10. Remove from oven. Loosely cover the top of the pie with a sheet of aluminum foil. This is to keep the top of the walnuts from burning. 11. Return pie to oven and bake for a final 5-10 minutes, until completely cooked through in the center. There should be no visible liquid remaining. 12. Allow pie to completely cool before slicing, 1-2 hours.

VERMONT MAPLE OATMEAL PIE



Vermont Maple Oatmeal Pie image

This yummy pie has an old-fashioned feeling, but is so easy to prepare. Serve it with ice cream drizzled with maple syrup or top it with maple- or cinnamon-flavored whipped cream. -Barbie Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
4 large eggs, room temperature
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup quick-cooking oats
3/4 cup corn syrup
1/2 cup maple syrup
1/4 cup butter, melted
3 teaspoons vanilla extract
1 cup sweetened shredded coconut
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine eggs, sugar, flour, cinnamon and salt. Stir in oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut., Bake until set, 50-60 minutes. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream. Refrigerate leftovers.

Nutrition Facts : Calories 612 calories, Fat 25g fat (15g saturated fat), Cholesterol 138mg cholesterol, Sodium 438mg sodium, Carbohydrate 94g carbohydrate (68g sugars, Fiber 2g fiber), Protein 7g protein.

VERMONT MAPLE-PUMPKIN PIE



Vermont Maple-Pumpkin Pie image

Finish off Thanksgiving dinner with a slice of Vermont Maple-Pumpkin Pie. COOL WHIP whipped topping, maple syrup and chopped walnuts top this Vermont Maple-Pumpkin Pie for a dessert that's just as pretty as it is scrumptious.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 2h25m

Yield 8 servings

Number Of Ingredients 11

35 vanilla wafers, finely crushed (about 1-1/4 cups)
1/4 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup canned evaporated milk
1-1/2 tsp. pumpkin pie spice
3/4 cup thawed COOL WHIP Whipped Topping
3 Tbsp. chopped walnuts
1/4 cup maple-flavored or pancake syrup

Steps:

  • Heat oven to 350°F.
  • Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.
  • Beat cream cheese, 1/4 cup sugar and 1 egg with mixer until blended; spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; slowly pour over cream cheese mixture. (Note: Crust will be full.)
  • Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve topped with remaining ingredients.

Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 135 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

MAPLE WALNUT PIE



Maple Walnut Pie image

Categories     Food Processor     Dairy     Egg     Dessert     Bake     Thanksgiving     Walnut     Gourmet

Number Of Ingredients 19

For the shell
1 1/2 cups all-purpose flour
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into bits
2 1/2 tablespoons cold vegetable shortening
2 to 4 tablespoons ice water
For the filling
1 1/2 cups pure maple syrup
2 tablespoons unsalted butter, melted
1 teaspoon cinnamon
1/2 teaspoon maple extract or flavor (available at specialty foods shops and some supermarkets)
1 tablespoon all-purpose flour
3 large eggs, beaten lightly
1 teaspoon freshly grated orange zest
3 tablespoons fresh orange juice
1/4 teaspoon salt
1/2 pound chopped walnuts (about 2 1/3 cups)
a thin strip of orange zest, removed with a vegetable peeler, for garnish if desired
whipped cream dusted with cinnamon as an accompaniment if desired

Steps:

  • Make the shell:
  • In a food processor blend together the flour, the salt, the butter, and the shortening until the mixture resembles meal and transfer the mixture to a bowl. Add 2 tablespoons of the water, toss the mixture until the water is incorporated, adding as much of the remaining 2 tablespoons water as necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour. Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9 1/2-inch (1 1/2-quart) deep-fish pie plate. Crimp the edge of the dough decoratively and chill the shell for 3 minutes.
  • Make the filling:
  • In a bowl whisk together the syrup, the butter, the cinnamon, the maple extract, the flour, the eggs, the grated zest, the juice, and the salt until the filling is smooth and stir in the walnuts.
  • Pour the filling into the shell and bake the pie in the lower third of a preheated 450°F. oven for 10 minutes. Reduce the heat to 350°F., bake the pie for 30 minutes more, or until it is golden and just set, and transfer it to a rack. Let the pie cool, garnish it with the orange zest strip, and serve it with the whipped cream.

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