Maple Walnut Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 1/2 cups walnut halves
• 3/4 cup pure maple syrup
• 1/2 cup packed brown sugar
• 3 large eggs
• 3 tbsp melted butter, 1/4 tsp salt

Method

1. Preheat oven to 350°F (177°C). Fit the crust into a 9-inch pie dish and crimp the edges.
2. Whisk the filling ingredients together in a large bowl until smooth.
3. Pour the filling into the crust.
4. Bake for 45–55 minutes, until the edges are set and the center jiggles only slightly when the pan is nudged.
5. Cool completely on a wire rack, then refrigerate at least 2 hours before slicing.

The Tale of Maple Walnut Pie

Story updated September 19, 2026

Maple walnut pie draws on one of North America's oldest sweeteners. Maple sugaring began with Indigenous peoples of the Northeast, who taught early colonists how to tap sugar maples each spring, and by the eighteenth century New Englanders also boiled down maple sap as a home-grown alternative to imported cane sugar. Maple pies are found in New England and Quebec cooking. The walnut version, which adds toasted nuts to a maple custard much like a pecan pie, has no documented origin, but it pairs the region's signature syrup with a nut long available to colonial and early American bakers.