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Maple Walnut Pie with Flaky Homemade Butter Crust

Maple walnut pie with a flaky homemade butter crust pairs chopped walnuts with a smooth, maple-sweetened filling. Bake until the edges are set, the center jiggles slightly, and the crust is golden, then cool before slicing.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling and cooling 4 hours 20 minutes
Total Time 5 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt fine; divided (1/2 teaspoon for the crust and 1/2 teaspoon for the filling)
  • 10 tbsp unsalted butter divided (8 tablespoons cold and cubed for the crust; 2 tablespoons for the filling)
  • 4 tbsp ice water
For the filling
  • 3 eggs large
  • 1 cup pure maple syrup
  • 0.75 cup light brown sugar packed
  • 1 tsp vanilla extract
  • 1.5 cups walnuts chopped

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. Whisk the flour, sugar, and 1/2 teaspoon of the salt in a large bowl.
  2. Cut in 8 tablespoons of the cold butter with a pastry blender until the pieces are about pea-size.
  3. Sprinkle the 4 tablespoons ice water over the flour mixture and toss until the dough holds together when squeezed, adding it all.
  4. Shape the dough into a disk and wrap it.
  5. Refrigerate the wrapped dough for 1 hour.
  6. Roll the dough on a lightly floured surface into a 12-inch round.
  7. Fit the dough into a 9-inch pie plate and trim it to a 1-inch overhang.
  8. Fold the overhang under and crimp the edge.
  9. Refrigerate the crust for 20 minutes.
  10. Heat the oven to 350°F.
Make the filling
  1. Melt the remaining 2 tablespoons butter and let it cool slightly.
  2. Whisk the eggs, maple syrup, brown sugar, melted butter, vanilla, and remaining 1/2 teaspoon salt until smooth.
  3. Scatter the walnuts in the crust.
  4. Pour the filling over the walnuts.
Bake and cool the pie
  1. Bake on the center rack for 50 to 60 minutes, until the edges are set, the center jiggles slightly, and the crust is golden; loosely cover the crust edge with foil if it browns too quickly.
  2. Cool on a wire rack for at least 3 hours before slicing.

Notes

For clean slices, let the pie cool for at least 3 hours before cutting. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a gluten-free variation, use a 1:1 gluten-free baking flour in the crust.