Maple Walnut Pie (with a splash of bourbon)

I made this pie a couple of weeks ago to bring to the Rendezvous that I attended at Forts Folle Avoine. I’ll start with the recipe:

Pie filling:

1 cup maple syrup
½ cup packed dark brown sugar
3 eggs
1 ½ Tbsp flour
2 Tbsp bourbon
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
2 Tbsp melted butter
1 cup chopped walnuts

Crust:
1/4 cup shortening
1/4 cup butter
1 cup flour
1 tsp salt
About 6 Tbsp ice cold water

Cut flour and salt into shortening and butter, add water to form crust, roll out or pat into 9 inch pie pan.

Toast walnuts lightly in frying pan (don’t allow to burn) Mix eggs, syrup, bourbon, sugar, salt, cinnamon, vanilla, melted butter and flour with whisk or beater. Spread walnuts onto crust. Pour filling over nuts. Bake in 350 degree oven 45-50 minutes. Allow to fully cool.

Yes, the crust is extra buttery. A nut pie should have a flaky crust. This pie will not disappoint. Maple syrup is less sweet than corn syrup, and really pairs well with the walnuts. The bourbon adds a depth of flavor.

It was delicious.

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