The Brass Sisters are back and bring a whole new meaning when it comes to traditional baking. Their comforting and delicious recipes have us more than excited for fall. As they say: “We believe that there is nothing that tastes as good as something baked by someone who loves us, unless it is something we have baked and shared with someone we love.” And we totally agree! Their new book, Baking with the Brass Sisters, is on sale October 6, but we’re going to share some of their delicious recipes with you now!

Baking with the Brass Sisters_COVER

“This pie started out as a handwritten recipe for a Buttery Pecan Pie, but it had a northern twist: a cup of dark maple syrup. Since we’re Yankees, we fell in love with the idea of maple syrup, and decided to take it one step further by adding chopped toasted walnuts to the pie instead of pecans. We still have pleasant memories of those bygone days when we indulged in a forbidden slice of Mrs. Smith’s Frozen Walnut Pie. The flavor of the maple syrup is not predominant in our pie, but it combines nicely with the walnuts and butter to become a pie rich in flavor and texture.”

 

Makes 1 9-inch pie; 8 to 10 slices

INGREDIENTS

CRUST

  • 2 ½ cups flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into
  • 16 slices
  • ¼ cup ice water
  • 1 egg, beaten  (optional glaze for double- crust pie)
  1. Put the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade and pulse three times to mix. Add the sliced butter and pulse until crumbly. Add the ice water and pulse until the mixture just comes together.
  2. Remove the dough from the bowl of the processor, divide in half, and shape each half into a disk. Unless your kitchen is very warm, you don’t have to chill the dough before rolling it out.

FILLING

  • 3 eggs
  • 1 cup Grade A maple syrup
  • ⅔ cup sugar
  • ¼ teaspoon salt
  • ⅓ cup (5 ⅓ tablespoons) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 ¾ cups walnuts, toasted and coarsely chopped

Buttery Maple Walnut Pie Image_BWTBS (1)

DIRECTIONS

  1. Set the oven rack in the middle position. Preheat the oven to 400°F to partially prebake the piecrust. To prevent spills in the oven, line a rimmed baking sheet with aluminum foil on which to place the unbaked filled pie.
  2. To make the filling: Add the eggs to an 8-cup bowl and whisk. Add the maple syrup, sugar, and salt and beat to combine. Add the butter and vanilla and continue whisking to incorporate. Using a spatula, fold in the walnuts. Set the filling aside.
  3. Cover the unbaked piecrust with a sheet of foil coated with vegetable oil spray. Place the foil with coated side on top of piecrust, and gently press into the crust. Prebake the crust for 10 minutes. Remove the partially baked piecrust from oven and transfer to a wire rack. Remove the foil and let cool for 2 minutes before filling. Reduce the oven temperature to 350°F.
  1. Pour the filling into the partially baked pie shell. Using oven mitts, place the filled pie on the foil-lined baking sheet and return the pie to the oven. Bake for 60 minutes. Check the pie at 30 minutes to be sure that the crust is not browning too quickly. Place a foil tent over the pie for the rest of the baking if needed. The pie may be a bit wobbly in the center, but it will bubble when done.
  1. Remove the pie from the oven, carefully lift the pie off the foil-covered baking sheet, and place on a wire rack to cool. When the pie is completely cool, place it in the refrigerator. Store any leftover pie, loosely covered with wax paper, in the refrigerator. Allow the pie to come to room temperature before serving.

SWEET TIPS: Although we never had this pie filling run over while baking in the oven, placing it on a foil-covered rimmed baking sheet will prevent spills. Using broken or chopped walnuts rather than whole walnuts prevents the top of the pie from fusing into a solid sphere.

SWEET TOUCH: Before baking the pie, cut out decorative leaves from the remaining dough. Bake separately at 350°F for 10 minutes or until tops are golden.

 

Baking with the Brass Sisters” comes out October 6, 2015. For more delicious baking recipes, head to your local book store or login to Amazon and order it online.

For more delicious recipes check out our Food & Drink section.

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