Dessert: United States – New Hampshire – New Hampshire Maple Walnut Pie

Serving Size: 8

Approximate Time

Prep 25 min

Cook 55 min

Additional 2 hrs

Total 3 hrs

Ingredients

- For the crust:
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 tsp (3 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, cold, cubed
- 3–4 tbsp (45–60 ml) ice water

- For the filling:
- 1 cup (240 ml) pure New Hampshire maple syrup
- 3/4 cup (150 g) light brown sugar, packed
- 4 large eggs
- 1/4 cup (60 ml) heavy cream
- 3 tbsp (43 g) unsalted butter, melted
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2.5 g) fine sea salt
- 1 tbsp (8 g) cornstarch
- 1 1/2 cups (150 g) walnuts, toasted and coarsely chopped

- For finishing and serving:
- 1 tbsp (14 g) unsalted butter, melted (for brushing crust)
- Flaky sea salt, a pinch (optional)
- Whipped cream for serving, as desired: 1 cup (240 ml) heavy cream whipped with 2 tbsp (15 g) powdered sugar

Instructions

Short Description:
A rich, custardy pie sweetened primarily with locally produced New Hampshire maple syrup and studded with toasted walnuts for crunch. Silky, warm maple filling meets a flaky butter crust for a classic New England dessert.

Regional Notes:
This New Hampshire version highlights locally produced maple syrup as the dominant sweetener; the syrup's regional flavor profile—influenced by the state's climate and soils—gives the pie its distinctive character compared with maple pies made with generic syrup. Toasted local walnuts add texture while the custard-like filling is balanced to showcase the syrup rather than mask it.

1. Make the crust: In a medium bowl combine flour, salt, and sugar. Add cold cubed butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces.
2. Sprinkle 3 tbsp (45 ml) ice water over the flour mixture and gently mix until dough just comes together; add the remaining 1 tbsp (15 ml) water only if needed. Form into a disk, wrap, and chill at least 30 minutes.
3. Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie plate. Trim and crimp edges. Chill crust in the fridge 15 minutes.
4. Blind-bake crust: Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5–7 minutes more until edges are set and very lightly golden. Reduce oven temperature to 350°F (175°C).
5. While crust chills slightly, toast walnuts: Spread walnuts on a baking sheet and toast in the oven 6–8 minutes until fragrant, stirring once. Let cool, then chop coarsely.
6. Prepare filling: In a large bowl whisk together maple syrup, brown sugar, eggs, heavy cream, melted butter, vanilla, salt, and cornstarch until smooth and slightly glossy. Ensure cornstarch is fully dissolved.
7. Stir in 1 1/4 cups (125 g) of the toasted chopped walnuts, reserving the remainder for topping.
8. Pour filling into the pre-baked crust, smoothing the top. Scatter reserved walnuts evenly on top.
9. Bake at 350°F (175°C) for 35–45 minutes, or until filling is mostly set with a slight quiver at the center and the top is golden. Tent with foil if edges brown too quickly.
10. Remove from oven and immediately brush the crust edge with 1 tbsp (14 g) melted butter and sprinkle a small pinch of flaky sea salt over the top if desired. Cool on a wire rack at least 2 hours to fully set the custard.
11. Chill the pie at least 1 hour before slicing for cleaner cuts (optional). Serve slices with whipped cream.