Maple-Caramel Walnut Pie

• 1-1/4 cups all-purpose flour
• 1/8 teaspoon salt
• 1/4 cup cold butter, cubed
• 1/4 cup shortening
• 3 to 4 tablespoons cold water
• 1 cup packed brown sugar
• 2/3 cup maple syrup
• 5 tablespoons butter, cubed
• 1/4 cup heavy whipping cream
• 1/4 teaspoon salt
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups chopped walnuts
• 1 cup walnut halves

1. In a small bowl, combine flour and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 2 hours or until easy to handle.
2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
3. Bake at 450u0b0 for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
4. Meanwhile, in a large saucepan, combine the brown sugar, syrup, butter, cream and salt; bring to a boil over medium heat, stirring constantly. Remove from the heat; let stand for 10 minutes.
5. In a large bowl, beat eggs and vanilla. Gradually add syrup mixture. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over top.
6. Bake at 350u0b0 for 25-30 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

flour, salt, cold butter, shortening, cold water, brown sugar, maple syrup, butter, heavy whipping cream, salt, eggs, vanilla, walnuts, walnut halves

Taken from www.tasteofhome.com/recipes/maple-caramel-walnut-pie/ (may not work)