Pie Crust:
4-6 tbsp water
2 cups flour
1 1/2 tbsp sugar
Pinch of Salt
200 g butter
In the bowl of an electric mixer, combine the flour, salt, sugar and butter. Using a paddle attachment on low speed, mix in the butter until it is the size of small peas. Add the water, mixing just until the dough is no longer dry looking.
With your hands, combine the dough into a ball. Wrap and refrigerate for 30 minutes.
Roll out the dough and press it into a 9 inch pie shell. (It is preferable to use a pie shell with a removable bottom) Line the pastry with parchment paper and fill with uncooked rice, beans or pie weights. Bake in a pre-heated 350°F oven until the edges are golden, about twenty minutes. Remove the parchment paper, rice, beans or weights and continue to bake for another 10 minutes.
Filling:
3/4 cup brown sugar
2 eggs
1/2 cup maple syrup
1/4 cup Icewine
2 tbsp butter
1 tsp vanilla
2 cups shelled and chopped walnuts
1 cup chopped fresh cranberries
Mix together chopped walnuts and cranberries and put into the pie shell. Whisk eggs and sugar until a light colour. Add remaining ingredients. Pour the filling, slowly, over the walnuts and cranberries in the pie shell. Bake in a pre-heated 350°F oven for 35 minutes, or until set.
Remove from oven and set aside to cool. Slice and serve with whipped cream, ice cream or just as it is.
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