Maple Black Walnut Pie
Makes one 8-inch pie
We have beautiful black walnut trees growing around the farm and this pie is one of our favorites and helps us use their harvest each fall. This recipe calls for only a combination of black walnuts and traditional walnuts. If you can’t find black walnuts, use all traditional walnuts.
8-inch pie pan
Pie crust (recipe below)
4 medium eggs
¾ “B” dark grade maple syrup
2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
½ teaspoon kosher salt
¼ cup melted butter
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1¾ cup walnut pieces, coarsely chopped
¼ cup black walnut pieces, coarsely chopped
1 cup heavy whipping cream
3 tablespoons “B” dark grade maple syrup
Preheat oven to 375. Prepare the crust and butter your 8” pie pan. In large bowl in an electric mixer, whip the eggs, add the maple syrup, apple cider vinegar, vanilla, salt and melted butter. Then add the nutmeg and cinnamon.
In a separate smaller bowl, combine the walnuts together to blend. By hand, stir in the walnuts to the batter and transfer everything into the piecrust. Place on middle rack in the preheated oven, bake for 40-45 minutes. The pie will puff up a bit but then settle as it cools. Cool slightly on a wire rack. While the pie is cooling, whip the cream and maple syrup until it hold soft peaks. Serve topped with whipped cream.
Pie Crust Recipe
¾ cup white unbleached flour
¼ cup whole wheat pastry flour
¼ teaspoon kosher salt
5 ¼ tablespoons butter
¼ cup water filled with ice cubes
In a large bowl place the two flours and salt and mix with a fork. Cut the butter with a knife into ½ inch chunks, and add to the dry ingredients. With a pastry cutter press and cut the butter, working and blending it into the flour, eventually resulting pea sized chunks.
One tablespoon at a time, add the cold iced water adding about ¼ cup. Stir with a spatula or your hands, and delicately blend to form a ball. Add more water if necessary and gather gently with your hands until it just holds together. Form into a disc, wrap in waxed paper or a plastic bag and place in refrigerator for 15-30 minutes.
Remove from the refrigerator; press gently with your palm to flatten slightly. Lightly flour the service you will be rolling and the rolling pin. Begin to roll out the dough, beginning from the center to push each edge out. Roll out evenly, flip once and flatten the other side. Make sure to keep the surface floured so the dough doesn’t stick. Roll out to an inch beyond the size of your pie pan.