American Pie Council

2019 Amateur Entry


Maple Cream and Walnut Pie


3 cups flour 1 Tbsp. vinegar
1 tsp. salt 1/3 cup ice water
1 ¼ cups Crisco shortening
1 large egg

In a large bowl combine the flour and salt. Cut in shortening. In a separate bowl beat the egg and add water and vinegar. Gradually add to flour mixture until dough comes together. Divide into thirds. Refrigerate at least 1 hr. Roll out 1 disk to fit a 9- inch pie dish. Refrigerate while preparing filling.

½ cup melted browned butter
½ cup packed dark brown sugar
1/2 cup light corn syrup
¼ cup maple syrup
1/8 tsp. salt
1/2 tsp. maple flavoring
3 large eggs, lightly beaten
4 crunchy maple & brown sugar granola bars crushed, (¾ cup)
1 ½ cups chopped walnuts

6 oz. white chocolate chips
3 cups maple marshmallows
½ cup heavy cream
1 cup whipping cream, beaten until stiff

Preheat oven to 350 degrees.

In a large bowl, combine the butter, brown sugar, corn syrup and maple syrup until blended. Beat in salt, vanilla and eggs. Stir in crushed granola bars and nuts. Bake 40-50 minutes, or until filling is set and crust is golden. Cool completely. Garnish with maple cream topping.

In a microwave safe bowl, heat the white chips, marshmallows and ¾ cup cream until marshmallows melt, stirring every 30 seconds. Cool. Fold in beaten whipped cream and pipe over pie. Decorate with whole maple glazed walnuts.

Category: Nut
Patricia Lapiezo