MAPLE WALNUT PIE

MAPLE WALNUT PIE

CRUST:

2 C. FLOUR
1/2 TSP SALT
6 TBSP. COLD BUTTER
4 TBSP COLD SHORTENING
1/4-1/2C. ICE WATER

FILLING:

3 EGGS
1/8 TSP SALT
1/4 C. SUGAR
4 TBSP MELTED BUTTER
1 C. MAPLE SYRUP
2 C. WALNUT HALVES

MIX THE FLOUR, SALT, BUTTER, AND SHORTENING IN A LARGE BOWL AND USE A PASTRY CUTTER TO COMBINE UNTIL MIXTURE RESEMBLES COARSE CRUMBS. WITH A FORK STIR IN THE WATER BY TABLE SPOON UNTIL THE DOUGH CLINGS TO ITSELF. FORM INTO A LARGE BALL AND THEN DIVIDE INTO TWO AND PLACE IN A PLASTIC BAG IN THE REFRIGERATOR FOR 30 MINUTES. AFTER 30 MINUTES HAS PASSED, ROLL OUT 1 OF THE DOUGH BALLS AND ADD MORE IF YOU NEED FROM THE OTHER BALL SO YOU HAVE ENOUGH TO LINE YOUR PIE PLATE. AFTER YOU HAVE LINED THE PIE PLATE, TAKE THE REST OF THE DOUGH AND USE A SMALL COOKIE CUTTER OF YOUR CHOICE TO CUT OUT ACCENTS FOR THE CRUST EDGE. ONCE THE PIECES ARE CUT OUT, MOISTEN THE CRUST EDGE WITH WATER AND PLACE THE CUT OUTS ALONG THE EDGE, PRESSING FIRMLY INTO PLACE. POKE THE CRUST BOTTOM AND SIDES USING FORK TINES. LINE UPSIDE OF THE CRUST BOTTOM WITH PARCHMENT PAPER AND PLACE A HEAVY OVEN PROOF DISH ON TOP TO HELP KEEP THE CRUST FLAT WHILE BAKING. PUT IN A PRE-HEATED 425 DEGREE OVEN FOR 10 MINUTES AND THEN REMOVE THE INSIDE DISH AND PARCHMENT PAPER AND BAKE FOR ANOTHER 3 MINUTES UNTIL GOLDEN BROWN. WHILE THE CRUST IS FINISHING BAKING, COMBINE THE EGGS, SALT, AND SUGAR IN A BOWL. ADD THE BUTTER AND THE MAPLE SYRUP TO THIS MIXTURE ONCE WELL COMBINED. WHEN THE PIE CRUST IS FINISHED BROWNING LIGHTLY, REMOVE FROM THE OVEN, POUR IN THE FILLING AND SPRINKLE THE WALNUTS ON THE TOP. COVER THE EDGE OF THE CRUST WITH TIN FOIL TO PREVENT FROM BURNING. PLACE BACK IN THE OVEN AND BAKE FOR 35 MINUTES OR UNTIL THE FILLING SETS. REMOVE FROM THE OVEN AND ALLOW TO COOL. TOP WITH WHIPPED CREAM AND SERVE.