MAPLE-WALNUT PIE

MAPLE-WALNUT PIE image

Yield 16 Servings

Number Of Ingredients 16

Walnut Crust:
1 1/3 cups all-purpose flour
1/2 cup walnuts
2 Tbs sugar
1/2 tsp kosher salt
6 Tbs cold unsalted butter, cut into small pieces
2 Tbs ice-cold water
Filling:
1 1/4 cups pure maple syrup (not pancake syrup)
1 Tbs flour
1/2 cup packed light brown sugar
3 large eggs
3/4 cup heavy cream
2 Tbs butter; melted
1/2 tsp kosher salt
Whipped cream

Steps:

1. Crust: In a food processor, pulse flour, walnuts, sugar, and salt until nuts are finely ground. Add butter and pulse until mixture resembles coarse crumbs. Add water and pulse until dough begins to come together. On a lightly floured surface, shape dough into a 1-inch thick disk. Wrap in plastic and refrigerate at least 30 minutes or up to 3 days. 2. Heat oven to 350. 3. On a lightly floured surface roll disk into a 12-inch round. Transfer to a 9-inch pie plate, easing onto bottom and sides of the plate. Cut dough along the edge, leaving a 1-inch border. Fold the edge of dough underneath itself to create a thicker 1/2-inch border that rests on the lip of the pie plate. Crimp, if desired. 4. Filling: In large bowl, whisk together maple syrup and flour. Add the brown sugar, eggs, cream, butter and salt, whisking until combined; scrape into the crust. 5. Bake until filling is puffed and looks dry, but center still trembles, 40-45 minutes. Let cool. (Filling will set as pie cools.) Serve with whipped cream, if desired.