Crust
10 tbsp unsalted butter, cold
2 cups all-purpose flour
1 egg yolk
4-6 tbsp water, cold
Filling
1 1/2 cups walnuts, chopped
4 tbsp unsalted butter
1 cup dark corn syrup
1/4 cup maple syrup
1/3 cup brown sugar
3/4 tsp salt
2 tsp vanilla
3 eggs
1 egg yolk
Directions:
Add the flour, salt and butter to the bowl of your food processor and pulse until the butter has been cut into small pieces.
Add in egg yolk and drizzle the ice water in while pulsing until dough just starts coming together. You can tell the dough is ready when it hold together after you squeeze some together in your hand.
Dump onto a pastry mat or clean surface, press together and knead just a few times to bring the dough together. Shape into a disk then cover with plastic wrap and refrigerate for about 30 minutes.
Set oven to 375°F and removed the chilled dough from the fridge, roll out into a circle about one inch larger than a 9” tart or pie pan (1/4” thick).
Transfer the pie dough onto the pan and press into place. Trim as needed. (Extra dough can be used for mini pies)
Line the crust with crumpled parchment paper then add dry beans or pie weights. Bake the crust for 15 minutes. Then remove the parchment paper and beans, prick the crust all over with a fork, and bake for another 7-10 minutes and remove from oven.
For the filling:
To prepare the walnuts drop them in boiling water for 1-2 minutes, remove and strain them. Then place on baking sheet and roast at 350° 8-10 minutes.
Add the butter, corn syrup, maple syrup, brown sugar and salt to a small pot then whisk together and place over medium-high heat. Whisk until the mixture starts to boil then remove from heat.
Allow the filling to cool slightly then whisk in the vanilla, and eggs.
Pour roasted walnuts into the baked pie crust then pour filling all over.
Bake for about 35-40 minutes at 350°F, the edge will be set and the crust should be golden.
Let cool for at least 30 minutes and enjoy!