Walnut-Crusted Pumpkin Pie

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INGREDIENTS

For the crust

  • 2 ½ cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon sugar

  • 1 cup (2 sticks) unsalted butter, cold

  • 4-6 tablespoons ice-cold water

  • 1 egg (for egg wash)

For the filling

  • 2 cups (or 1-15 ounce can) pumpkin puree

  • 3 eggs

  • 1/3 cup pure maple syrup

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

  • 1 tablespoon pumpkin pie spice

  • 1/4 teaspoon salt

INSTRUCTIONS

  1. Preheat the oven to 375 degrees and grease a pie pan.

  2. Add the walnuts to a blender and blend until they are in small pieces.

  3. In a large bowl, add the flour, baking powder and salt. Whisk them all together. Add the blended walnuts.

  4. Dice the cold butter and add to the flour mixture.

  5. Pour in 2 teaspoons of apple cider vinegar and honey.

  6. Use a biscuit cutter to cut the butter into the flour.

  7. Once the butter is pea-sized, add 1/3 cup cold water to the flour and work the mixture together to create a dough ball.

  8. Wrap the dough with plastic wrap and allow to chill in fridge for 30 minutes.

  9. After 30 minutes, remove the pie dough from the fridge and roll out into a sheet that's 1/4-1/2 inch thick.

  10. Transfer the pie crust to the pie pan and cut to fit the pan.