Maple Walnut Pie
For the butter pastry
2 1/2 cups all purpose flour
1/2 tsp salt
1 cup butter ,cold & cut in small pieces
1/3 cup ice cold water
1 tbsp white vinegar
For the filling
1 cup maple syrup
1 cup brown sugar
1/3 cup melted butter
2/3 cup whipping cream
2 tsp vanilla extract
1 1/2 tbsp all purpose flour
1 1/2 cups walnuts
Prepare the pastry
Using a food processor or a pastry blender cut cold butter into the flour and salt until mixture resembles a coarse meal. Small pea sized pieces of butter should still be visible.
Pour vinegar into the cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible, form the dough into a ball.
Divide dough into 2 balls, flatten into 2, 6 inch rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out. (This pastry recipe makes sufficient for two pie crusts, so wrap one of the pastry rounds tightly in plastic wrap and freeze it for later.)
Roll the dough into a 12 - 14 inch round and place in the bottom of a 9 1/2 inch pie plate.
Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.
Trim dough to a half inch past the edge of plate.
Fold the ends under and finch with fingers or fork to shape the edges into whatever design you like best.
Place in freezer for 10 -15 minutes to chill before adding the filling
To prepare the filling
In a small saucepan, combine the maple syrup, brown sugar butter and salt. Bring to a boil over medium low heat for 5 minutes.
Remove from heat and stir in the whipping cream and vanilla extract. Allow to cool to room temperature for about an hour.
Preheat oven to 375 degrees F.
When the boiled mixture is cool, whisk in the eggs and 1 1/2 tbsp flour into the filling until smooth.
Add the walnuts and pour into the chilled pie shell.
Bake on a low rack at 375 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 35-45 minutes until the top is golden brown. The middle may still wobble a little at this point but should appear set.
Cool to room temperature before refrigerating until serving.
Great served with a dollop of whipped cream or a scoop of good vanilla ice cream.