Walnut Maple Honey Pie: 7 Days to Christmas 2020

One week until Christmas y’all! Wahoo!! On this fabulous Friday, I am giving you the recipe to my first ever pie made from scratch!

As you can see above, my crust needs some help. So amateur lesson, crust shrinks and you need to build it up over the edge. Who knew? 😂

Anywho, it tastes great! I’m enjoying it on my husband’s grandmother’s tea set with The Republic of Tea’s Cardamon Cinnamon herbal tea. Yum yum!

Pie Crust from scratch:
2 cups all purpose flour, sifted

1 teaspoon salt

2/3 cup butter or shortening

5-7 tablespoons cold water

Preheat oven to 375 degrees. Put flour into a mixing bowl with frozen grated butter. Add salt and water. Hand mix until dough is formed. Roll out on flat surface. Prick crust with fork a few times prior to baking for non filled pie crust. Bake 20-25 minutes before adding filling.

Walnut Maple Honey Pie Filling:
2 cups roughly chopped walnuts

2 eggs, beaten

1/4 cup honey

3/4 cup maple syrup (to lessen the sugar/sweetness use 1/4 cup maple syrup, 1/2 cup sugar free maple flavor syrup)

1 tablespoon dark rum (optional) (Alas, the rum was gone for me)

1/2 teaspoon vanilla extract

2 tablespoon melted butter

2 tablespoon all purpose flour

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1.) Preheat oven to 375 degrees.

2.) In a bowl, mix together the beaten eggs, maple syrup, honey, rum (if using), vanilla extract, and melted butter. Sprinkle with flour, salt, cinnamon, and nutmeg. Whisk until smooth.

3.) Spread the chopped walnuts over the bottom of the prepared pie shell. Pour the base mixture over the walnuts.

4.) Place the pie in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.

5.) Bake at 375 degrees for 40-45 minutes. After about 20 minutes, cover the crust edges with foil, as a pie protector so the edges don’t burn.

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