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.
Ingredients
- 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
Method
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1
Roast the hazelnuts, almonds and pecans separately (about 20 minutes 350 °F). Let cool. Remove the skin from the hazelnuts.
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2
Line the pie plate with the pie crust.
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3
Preheat the oven to 375 °F and place a grill on the lowest level.
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4
Beat the maple syrup, cream, flour and salt together in a pan. Add butter.
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5
Bring to a boil on medium-high, whisking continually, remove from the heat and let cool.
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6
Once the mixture cools, whisk in the eggs and add the Scotch and the spices. Pour the mixture in the pie plate.
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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.
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8
Lower the heat to 350 °F and continue baking for 15 minutes. Remove the pie from the oven and decorate with nuts.
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9
Cover the pie with aluminum foil and cook for another 15 minutes or until the center is firm.
