Maple Walnut Pie
With three crust options!

Maple Walnut Pie

Serves: 8
All year

    1 1/2 cups whole wheat pastry flour*
    1/2 teaspoon sea salt
    1/3 cup sunflower oil
    1/4 cup cold water
    1/2 cup butter
    1/2 cup agave,
    1/4 cup maple syrup
    1/4 teaspoon stevia powder (sweetening equiv. of 3/4 cup of brown sugar)
    3 eggs
    1 teaspoon of vanilla
    1/2 teaspoon sea salt
    2 cups walnuts chopped
    Whipped cream optional


Preheat oven to 375°.

To make whole wheat crust**, mix in a bowl 1 1/2 cups whole wheat pastry flour and 1/2 teaspoon sea salt. Add 1/3 cup sunflower oil and 1/4 cup cold water. Combine, forming into a loose ball of dough.

Place dough in an oiled 9-inch glass pie dish. Press out evenly with fingers, starting from the center until it fully covers the bottom and sides of the dish. Prick bottom of dough with fork to prevent bubbling.

Bake for 15 minutes at 375°. Remove from oven and set aside.

To make walnut filling:

In a 2-quart saucepan melt 1/2 cup butter, 1/2 cup agave, 1/4 cup maple syrup and 1/4 teaspoon stevia powder.

Turn off heat

Beat 3 eggs and add slowly to mixture, whisking all the while. While whisking add 1 teaspoon vanilla, 1/2 teaspoon sea salt and 2 cups chopped walnuts.

Pour into partially baked pie shell and bake at 375° for 30 minutes or until filling is set. Allow to cool before cutting.

Serve with sweetened whipped cream.

* For those with wheat allergies:

Non-Wheat Nut Crust


    3 tablespoons sunflower or other vegetable oil
    3 tablespoons maple syrup
    1/3 cup arrowroot
    1/3 cup quinoa flour
    2/3 teaspoon cinnamon optional
    1 cup ground walnuts


Preheat oven to 375°.

Mix 3 tablespoons sunflower oil and 3 tablespoons maple syrup. Add 1/3 cup arrowroot, 1/3 cup quinoa flour and 2/3 teaspoon cinnamon. Mix in 1 cup ground walnuts.

Press crust into bottom and sides of lightly oiled 9-inch glass pie pan. (Avoid bringing crust all the way up to the rim, to prevent burning while baking.)

Bake crust at 350° for 5 minutes. Let cool for 5 minutes before adding filling.

** An alternative crust that uses butter:

Tender Whole Wheat Pie Crust


    3/4 cup unbleached white flour
    3/4 cup whole wheat flour
    1 stick (1/2 cup) cold butter, cut in large pieces
    3 tablespoons cold water


Preheat oven to 400°.

Place in bowl of food processor 3/4 cup unbleached white flour, 3/4 cup whole wheat flour and 1 stick cold butter, cut in large pieces

Turn on food processor. Add 1 tablespoon cold water at a time until a ball of dough forms (approximately 3 tablespoons cold water).

Roll out dough on lightly-floured board. Place in a 9-inch pie plate. Flute the edges and prick bottom and sides with fork.

Bake at 400° for 8 to 10 minutes. Allow to cool for 5 minutes before adding filling.

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