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1
Preheat oven to 400 degrees.
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2
Make your crust first.
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3
Combine flour, salt, and sugar in the bowl of a food processor with the dough blade and pulse to mix.
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4
Add cold shortening and butter pieces.
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5
Pulse about 20 times, or until the flour mixture is cut into the fats.
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6
Add the egg and vinegar with 5 more pulses.
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7
Add the ice cold water and pulse until the dough comes together, adding a tablespoon more if necessary but being careful not to overmix.
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8
Form the dough into two balls and wrap them individually in plastic wrap and place them in the refrigerator for at least 20 minutes.
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9
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.
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10
Put the unbaked pie crust in the freezer for 15 minutes while you make your filling.
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11
Now make the filling. [The easiest part of this pie!]
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12
In the bowl of a large mixer, beat the eggs, salt, sugar, maple syrup and vanilla.
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13
Melt the butter, and beat it into the egg mixture.
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14
Stir in the chopped walnuts.
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15
Pour pie filling into the semi-frozen pie shell.
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16
Bake in the preheated 400 degree oven for 10 minutes.
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17
Turn the oven down to 300 and continue baking for 35-40 minutes until the pie is set.
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18
Let cool to room temperature on the counter for at least 3 hours. Serve with your best vanilla ice cream!
