Three-Nut Maple Pie

Instructions

1. 1

   Make the dough

   Whisk the flour, sugar and salt in a wide bowl. Drop in the cold butter cubes and toss them through the flour, then press each cube flat between your fingertips until you have a bowl of ragged, floury butter shards about the size of almond slivers. Sprinkle the ice water over the top a tablespoon at a time, tossing with a fork rather than stirring. Stop as soon as a handful squeezed in your palm holds together without crumbling.

2. 2

   Chill it

   Tip the shaggy dough onto a work surface, gather it into a disc with a few gentle pushes, and wrap it tightly. Refrigerate at least 1 hour, or up to 2 days. Cold, rested dough rolls without snapping back and bakes up flakier.

3. 3

   Roll and line the pan

   On a lightly floured counter, roll the disc into a 12-inch round, turning it a quarter turn after every couple of passes. Drape it into a 9-inch pie plate without stretching, tuck the overhang under itself at the rim, and crimp. Freeze the lined pan for 20 minutes while the oven heats to 400°F with a rack in the lower third.

4. 4

   Par-bake the shell

   Line the frozen shell with parchment and fill it to the brim with pie weights or dried beans. Bake 18 minutes, then lift out the parchment and weights and bake 5 minutes more, until the base looks dry and matte and the rim is just turning gold. Drop the oven to 350°F.

5. 5

   Toast the nuts

   While the shell bakes, spread the pecans, walnuts and almonds on a sheet pan and toast 7 to 8 minutes, until they smell warm and nutty. This is the single biggest flavor upgrade in the recipe, so don't skip it. Let them cool while you mix the filling.

6. 6

   Mix the filling

   Whisk the corn syrup, maple syrup and brown sugar together until no lumps of sugar remain. Whisk in the eggs one at a time, then the melted butter, vanilla, bourbon if using, cinnamon and salt. Mix until smooth but stop before it turns foamy — too much air makes the surface bubble and crack in the oven.

7. 7

   Fill and bake

   Scatter the toasted nuts evenly over the warm par-baked shell and pour the filling slowly over them. Nudge any bare patches with a fork so the nuts float in a single even layer. Shield the crimped edge with a ring of foil and bake at 350°F for 45 to 55 minutes.

8. 8

   Judge the doneness

   The pie is ready when the outer two-thirds is puffed and set and only the center 2 inches wobbles like loose jelly when you jostle the pan. An instant-read thermometer in the middle should hit about 200°F. If the surface is browning fast but the center is still sloshy, tent the whole pie loosely with foil.

9. 9

   Cool completely

   Set the pie on a wire rack and leave it alone for at least 4 hours. The custard finishes setting as it cools, and cutting early gives you a runny slice. Serve at room temperature with unsweetened whipped cream.

10. You did it! Help us bring baking back home by selling your delicious baked goods on Homebaked!

Baker's Tips

• 1.

  Toasting the nuts first and salting the filling properly are what keep a nut pie from tasting like plain sweetness — 3/4 teaspoon of salt sounds like a lot and is exactly right.

• 2.

  No corn syrup? Golden syrup is the closest match cup for cup. Honey or all maple will work but set softer, so whisk 2 teaspoons of cornstarch into the sugar before adding the eggs.

• 3.

  Par-baking is the difference between a crisp base and a damp one. If you skip it, bake the filled pie at 400°F for the first 15 minutes instead, then drop to 350°F.

• 4.

  For a tidy top, arrange a handful of the prettiest pecan and walnut halves face-up on the surface after pouring the filling.

• 5.

  Bake the pie a day ahead if you can — the flavor deepens overnight and the slices cut far more cleanly.

• 6.

  Wipe the knife with a hot damp cloth between slices for sharp edges.

Equipment

• 9-inch pie plate
• Rolling pin
• Pie weights or dried beans
• Parchment paper
• Rimmed baking sheet
• Large mixing bowls
• Whisk
• Wire cooling rack
• Instant-read thermometer

Storage