Maple Walnut Pie with Bourbon

Maple bourbon walnut pie with whipped cream on small white plate with fork.

4.79 from 14 votes

This gluten free Maple Walnut Pie recipe is kicked up with a splash of bourbon! The filling is sweetened with toasted walnuts and brown sugar.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: walnut pie, bourbon walnut pie, gluten free walnut pie

Servings:

Calories: 682kcal

Author: Christine Rooney

Ingredients

For The Pie Filling:

3 eggs
½ packed cup dark brown sugar can use light brown sugar
1 cup maple syrup pure maple syrup, not artificial
3 Tbsp. bourbon make sure brand is gluten free
1 tsp. vanilla extract
¼ tsp. cinnamon
⅛ tsp. nutmeg
2 Tbsp. gluten free flour blend or AP flour if not gluten free
¼ tsp. kosher salt
2 Tbsp. unsalted butter melted
1 ½ cups unsalted walnuts toasted

For The Whipped Cream:

1 pint heavy whipping cream optional
1 pie crust prepared

US Customary - Metric

Instructions

For The Pie Crust:

Prepare pie crust before preparing the filling.
Follow this recipe for Gluten Free Pie Crust if you would like to keep this recipe gluten free.
Follow this recipe for Homemade Pie Crust if gluten is not an issue for you.

For The Pie Filling:

Heat oven to 350 degrees Fahrenheit.
Chop 1 ½ cups of unsalted walnuts if needed. Place a small cast iron skillet or any pan on the stove top and heat to medium-low. Add the walnuts and toast for 5-6 minutes, stirring occasionally. The walnuts should be fragrant when toasted.
Remove the walnuts from the stove top and allow to cool before adding to the filling.
Melt 2 tablespoon unsalted butter and allow to cool slightly.
Combine 3 large eggs and ½ cup packed dark (or light) brown sugar in a large bowl.
Once combined, add 1 cup maple syrup, 3 tablespoon bourbon, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, ¼ teaspoon kosher salt, and 2 tablespoon gluten free flour blend (or regular AP flour if not gluten free). Stir all of these ingredients until completely combined.
Add the melted (and slightly cooled) butter and stir to combine. Fold the toasted and cooled walnuts into the filling.
Pour the filling into a prepared 9 inch pie crust.
Place the filled pie crust into the oven and tent it with foil. (To tent simply means to loosely place a piece of foil over the entire pie while it bakes. This helps to prevent the crust from burning.) Bake the pie for 50 minutes with the foil.
Remove the foil and bake for an additional 5 minutes. Feel free to bake the pie longer if the middle hasn't set.
The pie is done when a toothpick stuck into the center comes out clean. The top of the pie should be golden brown.
Remove the pie from the oven and allow to cool completely before serving.

For The Whipped Cream: (optional)

Pour 1 pint of cold heavy whipping cream into a large bowl or the bowl of a Kitchen Aid Stand Mixer.
Using the whisk attachment of a Kitchen Aid Stand Mixer or a hand mixer, whip the heavy cream on medium-high speed for 3-4 minutes, or until it forms stiff peaks.

Notes

Nutritional information includes pie crust and whipped cream.

This recipe is written to fill a 9″ pie dish. If you are using a deep-dish pie plate you may need to double the amount of filling in order to have enough to accommodate the deeper dish.

This recipe may be doubled if you need enough filling for two pie crusts. Alternately, the pie crust recipes listed may be cut in half if you only need one pie.

Make sure to check the labels when choosing which brand of bourbon to use when making this pie. Pure distilled bourbon is gluten free, but may be made with colors or flavors that contain gluten.

Brandy or rum may be subbed for the bourbon. Alternately, the alcohol may be kept out of the pie altogether.

Nutrition