New Hampshire Maple Walnut Pie

Ingredients

Equipment Needed

• •9-inch pie plate (glass or ceramic preferred for even browning)
• •Pastry blender or two forks
• •Rolling pin
• •Rimmed baking sheet
• •Wire cooling rack

Instructions

1. 1

   Make the crust

   Whisk the flour, salt, and sugar together in a large bowl. Add the cold butter cubes and work them into the flour using a pastry blender or your fingertips, pressing and smearing the butter until you have a mixture of pea-sized and flattened pieces. This irregularity is what creates flaky layers. Drizzle in four tablespoons of ice water and stir with a fork until the dough begins to clump. Add more water, one tablespoon at a time, until the dough holds together when squeezed.

   Cold butter is non-negotiable. If your kitchen runs warm, freeze the cubed butter for fifteen minutes before starting.
2. 2

   Shape and chill the dough

   Turn the shaggy dough onto a lightly floured surface and press it into a cohesive disk about one inch thick. Do not knead. Wrap tightly in plastic and refrigerate for at least one hour or up to three days. This rest allows the gluten to relax and the butter to firm, both essential for a tender, flaky crust.

3. 3

   Roll and fit the crust

   On a floured surface, roll the chilled dough into a twelve-inch circle, rotating a quarter turn after each stroke to keep it round. Transfer to a nine-inch pie plate, gently pressing into the corners without stretching. Trim the overhang to one inch, fold it under, and crimp decoratively. Prick the bottom lightly with a fork in several places. Refrigerate for thirty minutes while you prepare the filling.

   A cold crust going into a hot oven creates the steam that puffs those flaky layers. Never skip this second chill.
4. 4

   Toast the walnuts

   Spread walnut pieces on a rimmed baking sheet and toast in a 350°F oven for eight to ten minutes, stirring once halfway through. You'll smell them before you see the color change. They should be fragrant and slightly darker, not burned. Let them cool while you make the filling. Toasting transforms walnuts from flat and slightly bitter to rich and complex.

5. 5

   Prepare the filling

   Preheat your oven to 375°F. In a medium saucepan, combine the maple syrup and brown sugar over medium heat. Stir until the sugar dissolves completely, about three minutes. The mixture will be glossy and slightly thickened. Remove from heat and let it cool for five minutes. This step blooms the maple flavor and creates a more cohesive filling.

6. 6

   Build the custard

   In a large bowl, whisk the eggs until smooth. Slowly pour in the warm maple mixture while whisking constantly. This tempers the eggs, preventing them from scrambling. Add the melted butter, heavy cream, vanilla, and salt. Whisk until completely smooth. The filling should be pourable but with body, not thin like water.

   Pour slowly. If you add hot liquid too quickly, you'll have sweet scrambled eggs instead of silky custard.
7. 7

   Assemble the pie

   Scatter the toasted walnuts evenly across the bottom of the chilled pie crust. Pour the maple custard slowly over the walnuts. They will float to the top and arrange themselves in a mosaic. This is correct. Do not try to submerge them.

8. 8

   Bake until set

   Place the pie on a rimmed baking sheet to catch any drips. Bake at 375°F for twenty minutes, then reduce the temperature to 350°F and continue baking for thirty to thirty-five minutes more. The filling is done when the edges are puffed and set but the center still has a gentle wobble, like gelatin that's almost firm. The residual heat will finish the cooking.

   If the crust edges brown too quickly, shield them with strips of aluminum foil for the final fifteen minutes.
9. 9

   Cool and finish

   Let the pie cool on a wire rack for at least three hours before slicing. I know this is difficult. The filling needs this time to set completely. Once cooled, sprinkle a few flakes of sea salt over the top. The salt crystals against the sweet maple is what New England Novembers taste like.

Chef Tips

• •The grade of maple syrup matters enormously. Grade A Very Dark (formerly Grade B) has the most robust flavor and stands up to baking without becoming cloying. Avoid pancake syrups, which are corn syrup with maple flavoring.
• •Black walnuts, if you can find them, are the traditional New England choice. Their flavor is more assertive, almost wine-like, and pairs magnificently with maple. English walnuts are the accessible substitute and still make an excellent pie.
• •Serve this pie at room temperature with a dollop of unsweetened whipped cream or a small scoop of vanilla ice cream. The fat cuts the sweetness and lets the maple flavor bloom on your palate.
• •For an authentic sugarhouse experience, drizzle an extra tablespoon of maple syrup over each slice just before serving. Gilding the lily, perhaps, but sometimes the lily deserves it.
• •This pie pairs beautifully with a cup of strong black coffee or, for special occasions, a small glass of aged rum or apple brandy.

Advance Preparation

• •The pie dough can be made up to three days ahead and refrigerated, or frozen for up to two months. Thaw overnight in the refrigerator before rolling.
• •The baked pie keeps at room temperature, loosely covered, for two days. After that, refrigerate for up to five days and bring to room temperature before serving.
• •For make-ahead Thanksgiving: bake the pie the day before. The flavor actually deepens overnight as the maple permeates the custard.
• •Toast the walnuts up to a week in advance and store in an airtight container at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 210g)