Well friends, as of last night I officially finished my month of pie. Tomorrow is a new month, and the Christmas season will officially begin. It’s time to move on from the flavors of the harvest and delight ourselves with all that winter has to offer.
I saved the Maple-Walnut pie for last for a couple of reasons. For one, the ingredients felt a little more winter appropriate, and for two, it sounded amazing. I thought I would save the best for last. Well, I am sad to say that this pie was my least favorite of the bunch. Not only was it an expensive one to make (have you seen the cost of walnuts and maple syrup lately?), but the flavor of this much anticipated pie was a serious letdown. Even topped with a big scoop of vanilla ice cream, I handed my plate off to the hubs. That doesn’t happen often when it comes to dessert…
The lemon in this recipe overpowered the taste of the maple, and the walnuts were just too much. I felt like I was eating spoonfuls of walnuts drizzled with lemon syrup. I even used 100% pure maple syrup, but somehow, that delectable maple flavor seemed to have disappeared.
Although a let down, maybe this pie could be redeemed with a few modifications. I’ve included my suggested changes in the recipe below.
Adapted from the Food Network
All-purpose flour, for dusting
3 large eggs
Place a baking sheet on the lowest oven rack and preheat to 425 degrees for 30 minutes. Meanwhile, make the filling: Whisk all of the remaining ingredients except the walnuts in a bowl.
Spread the walnuts in the crust and pour in the filling. Place the pie on the hot baking sheet and lower the oven temperature to 325 degrees . Bake until the crust is golden and the filling is set, 45 to 55 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack.
That’s all the pie that I have for now! Until next time…