Maple Walnut Pie

Make crust. In a large bowl combine flour and salt. Cut in butter with a pastry cutter until mixture resemble a course meal. Add water, mix and fold dough into itself until a shaggy dough forms. Remove dough to a work surface and fold dough into itself a few more times. When dough looks cohesive and not to dry or wet form into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Preheat oven to 350 degrees. Roll dough out to about 13 inches and place into a pie dish. Crimp edges.

In a medium bowl combine melted butter, flour, maple syrup, karo syrup, cinnamon, nutmeg, vanilla extract, maple extract (if using) salt and beaten eggs. Whisk until blended.

Pour walnuts into prepared crust making sure they are evenly dispersed. Pour syrup mixture over walnuts. Cover crust edges with 2 inches of foil around pie edges so crust doesn't get too dark. Bake for 20 minutes and rotate. bake for another 20 minutes or until pie is solid in the middle and crust is golden brown. if pie expands in the middle, not to worry it deflates when its cooling.

Allow too completely cool before serving.

Enjoy!