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Nut and Maple Syrup Pie

Nut and Maple Syrup Pie

This amazing pie is rich and dense in texture – reminiscent of a French Flan –successfully blending fragrances of maple and roasted nuts. We like using an amber syrup for this type of recipe, the maple taste is more intense.


  • 1 pie dough (see our recipe)
  • 1 cup hazelnuts
  • 1 cup pecans
  • 1 cup slivered almonds
  • 1½ cup amber maple syrup
  • ½ cup 35% cream
  • 2 Tbsp all-purpose flour
  • ½ tsp salt
  • 4 Tbsp un-salted butter
  • 1 Tbsp Scotch OR Bourbon OR Whiskey
  • 3 eggs
  • 1 Tbsp maple dessert spice blend, ground


  1. 1

    Roast the hazelnuts, almonds and pecans separately (about 20 minutes 350 °F). Let cool. Remove the skin from the hazelnuts.

  2. 2

    Line the pie plate with the pie crust.

  3. 3

    Preheat the oven to 375 °F and place a grill on the lowest level.

  4. 4

    Beat the maple syrup, cream, flour and salt together in a pan. Add butter.

  5. 5

    Bring to a boil on medium-high, whisking continually, remove from the heat and let cool.

  6. 6

    Once the mixture cools, whisk in the eggs and add the Scotch and the spices. Pour the mixture in the pie plate.

  7. 7

    Put the pie on a bake sheet, in case of overflow, then place in the oven on the lowest grill. Cook for 15 minutes.

  8. 8

    Lower the heat to 350 °F and continue baking for 15 minutes. Remove the pie from the oven and decorate with nuts.

  9. 9

    Cover the pie with aluminum foil and cook for another 15 minutes or until the center is firm.