Dessert: Maple Nut Pie

This recipe includes fertility superfoods such as:

Cranberries, Nuts, Walnuts

Health and fertility benefits of Maple Nut Pie

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

All-butter pastry dough
3/4 cup dried cranberries (3 oz)
1 cup hot water
1/2 cup coarsely chopped pecans (about 2 oz)
1/2 cup coarsely chopped walnuts (about 2 oz)
1/2 cup coarsely chopped hazelnuts (about 2 oz)
3/4 cup pure maple syrup (preferably Grade B)
1/2 cup packed dark brown sugar
1/2 stick (1/4 cup) unsalted butter, melted
3 large eggs
2 tablespoons bourbon (optional)
1 teaspoon cider vinegar
1/8 teaspoon salt
Special equipment: pie weights, raw rice, or dried beans
Accompaniment: lightly sweetened whipped cream

Instructions

Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit into a 9-inch pie plate and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under (to reinforce edge) and press against rim of pie plate. Decoratively crimp edge and chill shell until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 375 °F.
Lightly prick bottom and side of pie shell all over with a fork, then line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.

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