A real contender
Wednesday, October 19, 2011 at 9:14AM 
We'd had apples and pumpkin already for our pies, yet I still had the lingering twitch to make another. One with walnuts. And maple. As you do, this time of year.
For my friends in the United States, I'm here to give you a head start. For everyone else, I'm here to give you Maple Walnut Custard Pie.
While I'd boldly declared dessert plans figured, I've gone and improved upon the theme with a real contender for shared billing with that ice cream. I made this pie on Sunday, a week after our Thanksgiving and forty-some-odd days before the American counterpart (there's your head start, pals to the south — you can thank me later).
Ice cream was actually at the beginning of this. That's what got into my head, this funny memory of a past conversation with a friend, detailing the merits of Butter Pecan ice cream versus Maple Walnut. (And it's a good friend who both puts up with, and ardently participates in, such arguments.) Our debate made me think of my father, as it always does — not only because Maple Walnut is usually his favourite, but also because he began sugaring the maple trees on his property the same winter my eldest son was born.
He tapped a few trunks and he, with the help of my eldest nephew, harvested the sap. They made quite the picture, ferrying buckets full of clear liquid from the forest to big pots that sat atop a wood-fed stove. There the sap bubbled and reduced, going golden then amber and sweet. In those first years, the stove had a shorter stack, so the resulting syrups were touched with smoke. The syrup smelled, and even better tasted, of crisp air and campfires.
It was the nicest I've ever had.
So I made this pie, with my father still in mind, and my mother-in-law too, because she likes both butter pecan and maple walnut, and Sean's grandmother as well, because she makes the finest Butter Tarts and this pie reminds me of them — a subject we should stick a pin in and come back to later.
This pie is an old-fashioned looker, made by hand. You can consider it a rustic variation on pecan pie, a brawny northern cousin that's caramelly sweet but unexpectedly subtle. A bit flannely, with a generous smile. That sort.
You'll see there's two brown sugars in the filling. I thought all dark might be too heavy, and all golden might be too anemic - but using only one or the other would be perfectly fine in a pinch. The one thing can't be fiddled is the maple syrup, which needs to be proper stuff.
Choose the grade you're fond of, or if you come across some smokily intense maple syrup, then that's the one to invite along. It'll hang around with the toasty-edged walnuts and get on like best mates who to talk about ice cream.
Their companionship is both complimented and tamed by the boosted creaminess brought by a swirl of evaporated milk (I know!) stirred in with the eggs. And the oats! Those oats, they're tricky misters, and the subject of quite the side-eye as they went into the bowl. But oh, what a difference a soak and a bake make. The oats fluff up, lose their form and give the pie a pleasant density, setting the custard soft and pudding-like, underneath the cobblestone crust of walnuts that float to the top and go crunchy.
In secure belief that this is a pie you'll like, I'll see about asking Dad for an extra-large syrup harvest come spring.
I'll thank him later for that. Quite possibly with pie.
Maple Walnut Custard Pie
Adapted from The Egg Farmers of Ontario.
The ingredients are pretty much the same as the original; the method is where things change. Here there's the instruction to pre-bake the crust. And, when almost done, the warm pastry gets a thin coat of egg white, which is then baked for a minute until shining.
These added measures maintain some of the crust's crispness, which is nice against the smooth filling. It also makes the pastry edge extra pretty.
Ingredients
1/2 cup chopped walnuts
1/2 cup golden brown sugar, packed
1/2 cup dark brown sugar, packed
1/2 cup old fashioned oats
1/2 cup evaporated milk
1/2 cup maple syrup
1/4 cup butter, melted
Seeds scraped from half a vanilla bean or 1 teaspoon vanilla extract
1/4 teaspoon kosher salt or 1/8 teaspoon table
Unbaked 8-by-2-inch chilled pastry shell, see note
Granulated sugar for sprinkling
One egg white for brushing plus 3 whole eggs, lightly beaten
Preheat an oven to 400°F (205°C).
In a dry skillet over medium heat, toast the walnuts until golden and fragrant. Remove to a bowl and set aside.
In a large bowl, whisk together sugars, oats, evaporated milk, maple syrup, melted butter, vanilla and salt.
Prick the pastry all over with a fork. Cover with foil and bake for 15 minutes, pressing down any puffed areas with the back of a spoon gently if necessary. Remove the foil and bake for 10 minutes more, the crust should be starting to look dry in places. Remove the crust from the oven, brush all over with a thin coating of the egg white, and sprinkle edge with granulated sugar, if desired. Return to the oven to bake for 1 minute more.
Set aside the crust to keep warm, and reduce the oven temperature to 350°F (175°C).
Stir the toasted walnuts into the filling, along with the whole eggs. As soon as the oven reaches temperature, pour the filling into the still-warm crust and bake until puffed at the centre and set with little wobble, about 60 minutes. Transfer to a baking rack and cool completely before slicing.
Makes one 8-inch pie, serving 8-10.
Notes:
- I changed the size of the pie, as the greater ratio of filling to pastry made for a more satisfying bite. A pâte brisée recipe for a 9 or 10-inch pie will allow for the extra depth of a 8-by-2-inch pie plate. If using a store-bought pie shell, which are usually 9-inch, reduce the cooking time to around 40 minutes.
Reader Comments (51)
I love having pies. But till date never made one.
Love your recipe would give a try :)
so making this :) lovely
I love maple syrup. Maple walnut was my grandpa's favourite ice cream flavour too. The pie looks delicious, thanks for sharing the recipe.
Wow this sounds grand! I love love pecan pie, and I love walnuts in my apple pie! I will have to give this a shot!
After reading such a lovely post, how could anyone NOT make this? Seriously wonderful.
This is the perfect thing for Thanksgiving dinner. I'm from Kentucky where pecan pie is king (Or Derby Pie, even), but I'm not afraid to push the envelope every once in a while. The maple is what sold me.
you have outdone yourself, my lovely. xo.
Love that the maple syrup was harvested from your dad, and that it tasted like campfire. Wow, sounds amazing (& how can I get my hands on a batch :). Been waiting on this pie and it looks delicious and I love your description of the oats. Can't wait to give it a try.
This sounds wonderful! Thanks for the head start, I will definitely be making this. :)
This recipe contains everything I love in a cake, gorgeous!
Tara's dad - please save some syrup for me. Lovely pie my friend and as always, lovely words. Thanks for being the source of my happy place today.
So.... who is going for that last piece? *me me me me me
This is now on my to do list for Thanksgiving...I just love your photo with the one piece remaining!
hello Priyanka! this is such an easy one, just mix and pour and you have pie. might be a nice place to start.
Nicole, thank you friend! please report back if you do.
you're so very welcome, Melissa.
walnuts in apple pie! you've just blown my mind, Laurel. i must try that.
you're far too kind, Amanda.
we were just in Louisville about two weeks ago, Johanna! we had some amazing pecan desserts (with a lot of bourbon), but never derby pie. obviously we need to go back.
g! dear you, you're missed. thanks for that.
maybe i can convince my dad to start a cottage industry, kickpleat! i'm telling you, this is the real liquid gold.
so glad to hear it, Caitlin!
thank you, nobleva!
Ashley, i'll see what i can do. maybe we can start up a salt/syrup exchange program. xox
Brian, consider it yours!
thank you sue! i hope you enjoy it, and happy early Thanksgiving.
I just stumbled upon your recipe for this wonderful looking pie and I am so excited to make this for my American Thanksgiving this year. We always have pumpkin, pecan and apple but I am in charge of bringing a more unique pie to the mix. Last year I made a Nantucket Cranberry Pie, I'm sure this one will be loved as much as that!
Sounds wonderful, Tara!
Ay ay ay. I love walnut pie.
I made it once after I was halfway done with a pecan pie and realized I had no pecans...oops.
Good mistake though!
I'll definitely be making this. How could I not? It looks heavenly.
ooo. i'll have to ask my family if i can unsignup for pumpkin pie and bring this to our feast instead.
this looks phenomenal.
This looks so lovely! Here in Australia it is coming into summer but I am still considering making my family celebrate Thanksgiving and this would be a welcome dessert addition. Thank you for sharing :)
What a sweet story and this pie really does look amazing. As much as I love a good pumpkin or pecan pie, my other favorite fall flavor (or any season, really) is MAPLE, and this would be such a delicious way to mix things up come Thanksgiving :)
Oh so lovely. I struggle with the pie debate at Thanksgiving. In my family, people want pumpkin and pecan and I dislike both of them. We have a pumpkin pie baker which usually leaves me with the nut one and I'm hoping I can sneak something like this in alongside something apple. Beautiful job as always Tara.
sounds like the perfect Thanksgiving pie!
Gorgeous photo! And that crust looks like perfection. The oats in the custard, though, are what puts this recipe in my "to make" file. Looking forward to trying it!
Hi Tara, Melissa here from Food Bloggers of Canada. Just popping by to let you know we've added your blog to our Membership Directory. I'm a big fan - your blog is beautiful. Welcome aboard!