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1
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine.
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2
Add the shortening and pulse until the mixture looks like cornmeal.
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3
Add the butter and pulse until it is in pea-size pieces.
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4
Add the vinegar and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly.
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5
Turn out onto a piece of plastic wrap; shape into a disk and wrap.
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6
Refrigerate until firm, at least 1 hour or overnight.
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7
Roll out the dough into a 12-inch round on a lightly floured surface.
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8
Ease into a 9 1/2 -inch deep-dish pie plate.
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9
Fold the overhanging dough under itself and crimp with your fingers or a fork.
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10
Refrigerate until firm, about 30 minutes.
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11
Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
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12
Bake until lightly golden around the edge, about 20 minutes.
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13
Remove the foil and weights and continue baking until golden all over, about 15 more minutes.
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14
Transfer to a rack and let cool completely.
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15
Meanwhile, make the filling: Spread the walnuts on a baking sheet; bake until toasted, about 7 minutes.
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16
Let cool completely.
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17
Dissolve the gelatin in 1/4 cup warm water.
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18
Whisk the maple syrup, granulated sugar, 1/4 cup heavy cream and the eggs in a saucepan over medium heat.
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19
Cook, stirring constantly with a wooden spoon, until slightly thickened, about 7 minutes.
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20
Let cool slightly, then stir in the dissolved gelatin and maple extract until smooth.
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21
Cover and refrigerate until just cooled and pudding-like, about 15 minutes.
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22
Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes.
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23
Transfer 2 cups of the whipped cream to a medium bowl and fold in 1/2 cup toasted walnuts, then fold the walnut whipped cream into the chilled maple pudding until well combined.
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24
(Set aside the remaining walnuts and refrigerate the remaining whipped cream for topping.)
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25
Pour the filling into the cooled crust.
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26
Refrigerate until firm, 2 to 4 hours.
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27
Top with the remaining whipped cream and walnuts just before serving.
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28
Photograph by Con Poulos
