Maple-Caramel Walnut Pie

Directions

• 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.
• 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.
• Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
• 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.
• In a large bowl, beat eggs and vanilla. Gradually add syrup mixture. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over top.
• Bake at 350° for 25-30 minutes or until set. Cool on a wire rack. Refrigerate leftovers.