Maple Caramel Walnut Pie Recipes

CARAMEL APPLE WALNUT PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange apples in crust; set aside., In a small saucepan, combine the corn syrup, sugar, butter, cornstarch, cinnamon and salt. Cook and stir over low heat until butter is melted and sugar is dissolved. Pour over apples., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. , Bake at 425° for 15 minutes. Reduce heat to 325°. Bake for 40-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan, combine the topping ingredients. Cook and stir over low heat until butter is melted and sugar is dissolved., Place pie on a baking sheet. Pour topping over top crust. Bake for 3-4 minutes or until bubbly. Cool on a wire rack.

WALNUT CARAMEL TART

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
• Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
• To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
• Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

MAPLE CREAM PIE

Steps:

• Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
• Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
• Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
• Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

25 EASY WAYS TO USE WALNUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a walnut recipe in 30 minutes or less!

CARAMEL-WALNUT PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to a 13-inch round, about 1/8 inch thick. Brush off excess flour; fit dough into a 9-inch pie plate. Trim to a 1/2-inch overhang. Tuck dough under, forming a rim; crimp as desired. Chill 30 minutes.
• In a small bowl, whisk 1 egg and cream; set aside. Prick dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges begin to turn golden, about 10 minutes. Remove parchment and weights. Brush shell with egg wash, leaving rim uncoated. Continue baking until center is golden, 5 minutes more. Let cool on a wire rack.
• Reduce oven heat to 350 degrees. Meanwhile, bring sugar and 1/2 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Then without stirring, cook until caramel is light amber, about 7 minutes, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat; stir in creme fraiche (it will spatter). Let cool 5 to 10 minutes. If it starts to harden, place briefly over low heat, stirring constantly.
• In a small bowl, whisk remaining 3 eggs; slowly whisk in 1 cup caramel. Whisk mixture back into remaining caramel in saucepan. Stir in nuts.
• Pour filling into pie shell; bake until slightly puffy and set, about 30 to 40 minutes. Let cool on a wire rack.

CARAMEL APPLE WALNUT PIE

Steps:

• Heat oven to 350 degrees F. Toss apple slices, 1/4 cup brown sugar and cinnamon in large bowl until evenly coated. Arrange apples in pie crust. Whisk sweetened condensed milk and melted butter in same bowl until smooth. Pour evenly over apples. Bake 30 minutes.
• Combine remaining 1/3 cup brown sugar and flour in medium bowl. Cut in 2 tablespoons cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over pie.
• Bake an additional 35 to 40 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack.

MAPLE-CARAMEL WALNUT PIE

Steps:

• In a small bowl, combine flour and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 2 hours or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack., Meanwhile, in a large saucepan, combine the brown sugar, syrup, butter, cream and salt; bring to a boil over medium heat, stirring constantly. Remove from the heat; let stand for 10 minutes., In a large bowl, beat eggs and vanilla. Gradually add syrup mixture. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over top., Bake at 350° for 25-30 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

MAPLE WALNUT TARTS

Steps:

• Preheat oven to 425°F (220°C). Whisk eggs, syrup, brown sugar, butter and vanilla in medium bowl until just blended.
• Place 1 tbsp (15 mL) walnuts in each tart shell. Pour maple syrup mixture over walnuts. Bake in preheated 425°F (220°C) oven until pastry is golden and filling is puffed and just set, about 18 minutes.
• Serve warm or at room temperature, plain or with lightly sweetened whipped cream.

MAPLE-CARAMEL WALNUT PIE

Steps:

• In a small bowl, combine flour and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 2 hours or until easy to handle.
• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
• Meanwhile, in a large saucepan, combine the brown sugar, syrup, butter, cream and salt; bring to a boil over medium heat, stirring constantly. Remove from the heat; let stand for 10 minutes. In a large bowl, beat eggs and vanilla. Gradually add syrup mixture. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over top. Bake at 350° for 25-30 minutes or until set. Cool on a wire rack. Refrigerate leftovers.