1 1/3 cup flour
1/2 cup walnuts (or pecans)
2 tbsp sugar
1/2 tsp. salt
8 tbsp cold, unsalted butter – sliced
2-3 tbsp. cold water
In a food processor, pulse together flour, nuts, sugar and salt until nuts are finely ground. Add sliced, cold butter and pulse until combined – then with the food processor on, slowly pour in water through feed tube. Mixture should come together. If it does not, remove top and stir with fork to move mixture around then put top back on and pulse until it comes together.
Place dough onto a large silpat and form into a disk right away. Place a second large silpat on top and using a french rolling pin, roll dough into roughly a 12″ round. Remove top large silpat and then grabbing the lower silpat with dough attached, turn upside down over (on top) of your pie dish, laying centered over pie dish. Slowly remove silpat and then gently lift edges of crust and push crust into corners. Roll hanging edge up and under to create crust and crimp as desired. Using a fork, prick bottom crust to ensure no bubbling occurs.
Maple Syrup Filling
1 1/4 cups quality, maple syrup
3/4 cup heavy cram
3 large eggs
1/2 cup light brown sugar (packed)
1 tbsp. flour
1/2 tsp salt
2 tbsp. unsalted butter, melted
In a large bowl, combine all ingredients and whisk together to ensure it is well mixed. Slowly pour into prepared pie crust and place into a 350 degree, preheated oven. Bake for 40-50 minutes depending on your oven. Filling should be puffed up and the center will wiggle a little. Remove from oven and let cool completely.