Maple Walnut Pie

This is the Canadian and New England cousin to Southern pecan pie. Where pecan pie leans on corn syrup as its sugar base, this version uses a full cup of pure maple syrup, giving the filling a distinctly woodsy, caramel-deep character that corn syrup pies can never match.

The browned-butter-and-flour roux is the unusual technique here. Cooking the flour in butter until it turns golden brown adds a nutty depth before the syrup goes in, and using flour instead of eggs as the thickener gives this pie a different, slightly more pudding-like texture than the egg-set custard you’d find in pecan pie.

Walnuts are the right nut for maple. Their slightly bitter edge balances the syrup’s intense sweetness, and their natural oils marry into the filling as it sets, infusing the whole thing with deeper nuttiness.

Pro Tips

• Use real Grade A or Grade B maple syrup, not pancake syrup or maple-flavored syrup, the difference is night-and-day.
• Cook the flour-butter roux to golden brown (not just melted), this is where the toasty depth comes from.
• Toast the walnuts for 5 minutes at 350°F (175°C) before adding for a more aromatic, fuller-flavored filling.
• Cool the pie completely before slicing, the filling needs time to fully set or it will run.

Variations

• Sub pecans for the walnuts for a maple-pecan crossover that combines the best of both pies.
• Add ¼ teaspoon of cinnamon or a pinch of cardamom to the filling for warm-spice depth.
• Drizzle with bourbon or rum (1 tablespoon) before baking for a boozy adult version.