Maple walnut pie

Maple walnut pie

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
250ml maple syrup
125ml water, plus 3 tablespoons extra
3 tablespoons cornflour
60g butter
1 quantity Rich shortcrust pastry, sweet variation and using 300 g flour, (see note)
125g walnuts, coarsely chopped

Method

  1. Bring maple syrup and 125 ml water to the boil and boil for 2 minutes. Mix cornflour and remaining water together in a small bowl, then add to boiling syrup, stirring constantly. Cook for about 2 minutes or until mixture thickens. Remove from heat, stir in butter, and cool quickly by placing pan in refrigerator.
  2. Line a 20 cm pie plate with a little more than half the pastry. Pour in cooled syrup mixture and sprinkle walnuts on top. Roll out remaining pastry and cover pie, crimping edges to seal. Cut a few slashes in centre of pastry lid to allow steam to escape.
  3. Bake in centre of a preheated hot oven (200°C) for 30 minutes. Serve warm or at room temperature with a bowl of whipped cream if liked.

Note

  • Sweet rich shortcrust pastry: Follow recipe for rich shortcrust pastry, beating 2 teaspoons caster sugar with egg and water before mixing with dry ingredients.
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