Maple Walnut Pie, adapted from epicurious.com
1 and 1/4 cup of flour
1 egg yolk
2 tablespoons ice water, more if necessary
1 tablespoon sugar
1 stick butter, cut into small pieces and very cold
pinch of salt
1 1/2 cups pure maple syrup
2 tablespoons unsalted butter, melted
1 teaspoon cinnamon
1/2 teaspoon maple extract or flavor (available at specialty foods shops and some supermarkets)
1 tablespoon all-purpose flour
3 large eggs, beaten lightly
1 teaspoon freshly grated orange zest
3 tablespoons fresh orange juice
1/4 teaspoon salt
1/2 pound toasted chopped walnuts (about 2 1/3 cups) (toast the walnuts on a cookie sheet in a 350 oven for 5 - 10 minutes before chopping them.)
- To make crust, combine the flour, sugar and salt in the bowl of a food processor with the blade attachment. Pulse to combine.
- Add the butter and pulse until the butter is pea sized.
- Whisk together the egg yolk and ice water. Slowly add this mixture to the flour mixture as you continue to pulse. You may need to add more water, pulse until the dough comes together in a large ball or a couple of medium balls.
- Form the dough into a disk and wrap in plastic.
- Refrigerate at least an hour.
- Because of the egg yolk this dough may be harder to work with than traditional pie crust. Be patient and if worse comes to worse just pat it until the pie plate.
- When the dough has chilled for an hour, roll it out in a circle to fit a 9 inch pie plate.
- Place it in the pie plate and decorate the edges as you desire. Chill the shell while you make the filling.
- Preheat the oven to 450 degrees
- In a bowl, whisk all of the filling ingredients together except the walnuts.
- Stir in the walnuts.
- Pour into the chilled shell.
- Bake in the lower third of the oven at 450 for 10 minutes. Lower the heat to 350 and bake for thirty minutes, or until it is set in the center.
- Let cool on a rack and then serve.