Maple walnut pie

Maple walnut pie

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1 cup maple syrup
1/2 cup water, plus 3 tablespoons extra
3 tablespoons cornflour
60g butter
1 quantity plain sweet rich shortcrust pastry, made with 2 cups flour, (see Variation)
1 cup coarsely chopped walnuts
whipped cream, to serve (optional)

Method

  1. Bring the maple syrup and 1/2 cup water to the boil in a small saucepan and boil for 2 minutes.
  2. Mix the cornflour and the remaining water together in a small bowl, then add to the boiling syrup, stirring constantly. Cook for about 2 minutes or until the mixture thickens. Remove from the heat, stir in the butter, and cool quickly by placing the pan in the refrigerator.
  3. Preheat the oven to 200°C.
  4. Divide the pastry into two portions, one slightly larger than the other. Roll out the larger portion and use it to line a 20 cm pie plate. Pour in the cooled syrup mixture and sprinkle the walnuts on top. Roll out the remaining pastry and cover the pie, crimping the edges to seal. Cut a few slashes in the centre of the pastry lid to allow steam to escape. Bake in the centre of the oven for 30 minutes.
  5. Serve warm or at room temperature with a bowl of whipped cream if liked.

Variation

  • Plain rich shortbread for larger pastry shells: For a 25 cm pastry shell or a two-crust 20–23 cm pie, follow the recipe for Plain rich shortcrust Pastry, using 2 cups plain flour, a large pinch of salt, 1/2 teaspoon baking powder, 185 g butter, 1 egg yolk, about 1 tablespoon iced water and a squeeze of lemon juice. For a two-crust pie, use a little more than half the dough for the bottom crust, and the remainder for the lid. Scraps can be used to decorate the pie if liked.
Tags:
baking
bakery
margaret
fulton
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