Maple Nut Pie

By now you must have realized that I am absolutely nuts — about pie! And just plain nuts, too. It’s all good. Well, except that my Christmas cookie recipes are extremely jealous and concerned they won’t get out of the box this year. No worries, I’ll switch to cookies this weekend.

In the past week I baked two incredibly easy pies, an Eggnog Custard Pie (recipe to come!) and a Maple Nut Pie. Both pies call for just a few ingredients and are mixed in one bowl. Easy as pie.

This Maple Nut Pie was adapted from a recipe found in Martha Stewart’s New Pies and Tarts. You will need one 9-inch pie crust, either homemade (the best) or you can cheat with a frozen or refrigerated dough. But, really, it is so easy and so much tastier to make your own pastry. By now, I have the recipe memorized and it takes just a few minutes to prepare. Don’t be scared; just do it.

Also, it is imperative that you use real maple syrup. Forget that Aunt Jemima crap and fork over a few extra bones for the pure maple syrup from Vermont or Canada (Oh, I love my Canadian friends! Yes, I love my Vermont friends, too!). It will make or break your pie. Seriously.

Maple Nut Pie

2 eggs
¼ cup packed light brown sugar
¼ tsp salt
1 cup pure maple syrup
1 tsp vanilla
¼ tsp fresh ground nutmeg
1½ cups pecans, coarsely chopped
1½ cups walnuts, coarsely chopped
1 9-inch prepared pie pastry

Preheat oven to 350°.
In a medium bowl, whisk eggs, brown sugar, and salt until frothy. Whisk in vanilla, nutmeg, and maple syrup until combined. Stir in nuts until thoroughly combined. Pour into prepared, unbaked pie shell. Bake about 45-50 minutes, until filling is set and crust is golden. Cool on a wire rack.

Super easy, right? And so rich and delicious. I ate mine neat, but you can serve yours with fresh whipped cream or vanilla ice cream for a decadent dessert.

Pretty picture time!