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 | | ARCHIVES 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | Acquired Tastes (recipe) Issue #18.47 :: 11/21/2006 - 11/27/2006 Give thanks for maple syrup From Scratch Baking Co.'s Maple Walnut Pie | If there is a “hot” condiment this holiday season, it’s got to be maple syrup. And From Scratch Baking Co., located in the Forest Lakes Shopping Center, knows how to incorporate this delish flavoring into a decadent dessert. This year, pass on the mincemeat and pumpkin pies and try your hand at making this bake shop’s sumptuous, inventive confection—maple walnut pie. From Scratch Baking Co. co-owner Josh Short calls it a “homey, traditional pie,” but it’s more than that. Short said he and partner Erica Hall wanted to create a pie with walnuts that was a spin on the usual pecan pie and similar holiday dessert fare. After they “messed around with the recipe a little bit” by adding walnuts and maple syrup, he says, the end result was this recipe featuring wholesome ingredients. “It’s so simple, but it’s so good,” Short says. Some might say simple as pie.
From Scratch Baking Co.’s Maple Walnut Pie
3 cups walnuts
8 egg yolks
2/3 cup real maple syrup
1 cup granulated sugar
4 oz. butter (melted)
4 oz. heavy cream
Combine all ingredients and place in a half-baked pie shell. Bake at 350 degrees for approximately 50-60 minutes or until done. When the pie is done and cooled, drizzle with dark chocolate. You can serve this warm or cold. Short recommends topping it off with some spiced Bourbon whipped cream. Yum! (’Nuff said.) Yields 6 to 8 servings. | |
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