A gooey, rich filling with crunchy walnuts and a flaky, buttery crust.
This Salted Maple Walnut Slab Pie combines the rich, gooey sweetness of maple syrup with the satisfying crunch of walnuts, all encased in a buttery, flaky crust. It's the perfect dessert for gatherings, offering a unique twist on traditional pie flavors.
Why you'll want it now, The irresistible combination of salty and sweet with a rich maple flavor makes this pie a must-try.
Why this recipe works
The combination of melted butter and maple syrup creates a luscious filling that sets perfectly with the help of eggs, while the walnuts add a delightful crunch. The slab format is ideal for serving a crowd, and the salted finish enhances the depth of flavors.
Equipment
Mixing bowls
9 x 13 in (23 x 33 cm) baking pan
Rolling pin
Parchment paper
Whisk
Pastry brush
How to make it
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the flour, sugar, and salt for the crust. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Roll out the dough on a floured surface to fit a 9 x 13 in (23 x 33 cm) baking pan. Transfer the dough to the pan, pressing it into the corners and trimming any excess.
In a large mixing bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
Scatter the walnuts evenly over the prepared crust. Pour the filling over the walnuts, spreading evenly.
Bake in the preheated oven for 45 minutes, or until the filling is set and the crust is golden brown.
Let cool on a wire rack before slicing and serving.
Enjoy a piece of this Salted Maple Walnut Slab Pie, perfect for those cozy gatherings with friends and family.
How you'll know it's ready
You'll know it's ready when the filling is set and the crust is golden brown.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and check the pie a few minutes early as it may bake faster.
Troubleshooting
If the crust is too dry and crumbly, add a little more ice water, one teaspoon at a time.
If the filling is too runny, ensure you have baked it until it is fully set.
For a soggy bottom crust, ensure the oven is fully preheated before baking.
If the walnuts are too dark, cover the pie loosely with foil during the last 10 minutes of baking.
Storage
Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Make ahead
The crust can be made and chilled up to 2 days in advance. The entire pie can be baked a day ahead and stored covered at room temperature.
Variations
Use pecans instead of walnuts for a different nutty flavor.
Add a teaspoon of cinnamon to the filling for a spiced twist.
Drizzle melted chocolate over the cooled pie for a touch of decadence.
Frequently asked questions
Can I use a different type of nut?
Yes, pecans or hazelnuts would work well in this recipe.
How can I make the crust flakier?
Ensure your butter is very cold and avoid overworking the dough.
Can I freeze this pie?
Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
What is the best way to serve this pie?
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Per serving: 1 slice (90 g)
Calories420
Total Fat24 g
Saturated Fat9 g
Cholesterol70 mg
Sodium200 mg
Total Carbohydrate50 g
Dietary Fiber2 g
Total Sugars30 g
Protein5 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
