Maple Walnut Pie


The Noon Mark Diner in Keene Valley, NY,  a small town on the drive to Lake Placid is known for their pies. They make about 100 every day; everything from Lemon Meringue to Strawberry Rhubarb but my favorite is the Maple Walnut. Usually when you stop by the pies are still warm, just out of the oven. It has become a tradition for our houseguests to stop and buy a pie or two (depending on how long they are staying) on their way to lake Placid.  This is my adaptation of their pie; it’s pretty close and delicious.

Makes one 9-inch pie / Serves 8 - 10


1 9-inch par-baked (page 000) Everyday Flaky Pie Crust (page 000)

4 large eggs, well beaten

1 cup maple syrup

1 cup cane sugar

3 tablespoons unsalted butter, melted

1//2 teaspoon freshly grated nutmeg

1//2 teaspoon kosher salt

1//4 teaspoon ground cloves

1//4 teaspoon ground cinnamon

1 1//4 cup roughly chopped walnuts

Preheat the oven to 350°F.  Place the prepared crust on a rimmed baking sheet and set aside.

Combine the eggs, maple syrup, sugar, butter, nutmeg, salt, cloves, and cinnamon in a large bowl and stir to mix. Stir in the walnuts to distribute evenly.    

Pour the filling into the prepared crust and place on the center rack in the oven to bake 40-45 minutes, rotating the pan half way through, until the pie is set around the edges and slightly loose in the center. Remove from the oven and allow to cool about 1 hour before slicing. Serve warm with vanilla bean ice cream, lightly sweetened whip cream or a pool of eggnog.  


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