For the second November baking challenge, I prepared the Maple Walnut Pie from Baking with Dorie by Dorie Greenspan.
This is a delicious alternative to the traditional pecan pie, served around this time of year. Except for the walnuts, this is nearly identical to my go-to pecan pie in which I also use maple syrup along with a bit of rum or bourbon.
The crust was prepared a day in advance, so it was well chilled. The one-bowl filling is quickly mixed together, then poured into the par-baked crust. While it can be served with whipped cream or ice cream on the side, I didn't want to wait for the extras, and it was good on its own.
Stop by the Tuesdays with Dorie website to see which dessert the other bakers chose this time.
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