Friday, November 4, 2011

Maple Walnut Pie - by Lisa

Can I just say how much I love that Beth advocates the use of pre-made pie crusts? It takes so much stress off my shoulders! :) I had to pick up a few extra things for the recipe - the heavy cream, pie crust, and maple syrup. She recommended the grade B maple syrup for its sweeter flavor. I lucked out that my favorite grocer carries quite the variety of maple syrup, and I was actually able to find a bottle of the grade B variety. Before the recipe, I never knew such a thing existed! I had plenty of walnuts hanging out in the freezer from a prior recipe, so I didn't need to worry about picking up any more of those.

Putting this together was fairly straightforward. I had no problems toasting the walnuts, and the filling was easy to assemble.

I was even able to make use of Hubby's bourbon for this recipe. As suggested, I checked the pie every 10 min, and in the final 10 minutes, I added a pie crust ring to prevent the edges from burning. My pie seemed ready at about 38 minutes so I pulled it out to let it cool.

We were too hungry to let it completely cool, so after about 30 min we dug in. I found the texture to be good, but the flavor just didn't grab me. However, Hubby practically devoured his slice and went back for seconds. There isn't much left today! I probably wouldn't make this one again, but I'm glad I got to try it!

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