Harvest Sales on now through November. Online ordering begins December 1!
1 9-inch pie shell, frozen for a minimum of 30 minutes before baking if making the shell from scratch
2 cups roughly chopped walnuts or pecans
2 eggs, beaten
1 cup maple syrup (the darker the more maple flavour the pie will have)
1/2 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground cinnamon
1/8 tsp of ground nutmeg
Preheat your oven to 375°F.
Chop the walnuts and set aside. Next, in a medium bowl beat the eggs, then mix in the maple syrup, vanilla extract, spices and salt. Whisk until smooth.
If you’ve made your own crust it will cook best if frozen for at least 30 minutes before baking, if you have a pre made crust you can skip that step and move onto the next.
Place the walnuts in the crust first, then poor over the egg and maple syrup mixture. Place on the middle rack of your pre heated oven and bake for 40-45 minutes, checking to make sure your crust isn’t over browning. If it does, cover it with some foil to cover the edges.
Take the pie out once the walnuts start to brown on the top, and allow to cool completely before serving.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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releases, seasonal recipes and more.