Our neighbor, Mr. Hisataki, has a very large and ancient walnut tree in his yard of which he takes particular care. This is an unusual tree for our Salt Lake City suburb community. We moved to our house 2 years ago and have been befriending our neighbors. When he showed up at my door step this winter with a 4 pound bag of perfectly shelled walnuts, I squealed a bit with joy, and wanted to give him a big hug. I restrained, but promptly dreamed up this pie - which of course we shared with him! Sometimes a pie is better than a hug. —j
frozen vegetable shortening; cut into small pieces
Very cold butter; cut into small pieces
Bragg's apple cider vinegar
Ice cold water
Dark brown sugar
Organic pure maple syrup; grade B
butter at room temperature
In This Recipe
Preheat oven to 400 degrees.
Make your crust first.
Combine flour, salt, and sugar in the bowl of a food processor with the dough blade and pulse to mix.
Add cold shortening and butter pieces.
Pulse about 20 times, or until the flour mixture is cut into the fats.
Add the egg and vinegar with 5 more pulses.
Add the ice cold water and pulse until the dough comes together, adding a tablespoon more if necessary but being careful not to overmix.
Form the dough into two balls and wrap them individually in plastic wrap and place them in the refrigerator for at least 20 minutes.
Roll one dough ball into a circle for your pie crust. [Place the other one in the freezer for next week's pie!]. Place it in your pie dish and crimp your edges as you prefer.
Put the unbaked pie crust in the freezer for 15 minutes while you make your filling.
Now make the filling. [The easiest part of this pie!]
In the bowl of a large mixer, beat the eggs, salt, sugar, maple syrup and vanilla.
Melt the butter, and beat it into the egg mixture.
Stir in the chopped walnuts.
Pour pie filling into the semi-frozen pie shell.
Bake in the preheated 400 degree oven for 10 minutes.
Turn the oven down to 300 and continue baking for 35-40 minutes until the pie is set.
Let cool to room temperature on the counter for at least 3 hours. Serve with your best vanilla ice cream!