Pear, Walnut, and Maple Syrup Pie

Directions

1. 1
   Preheat oven to 45
2. 2
   To prepare pastry, lightly spoon flour into dry measuring cups; level with a knife.
3. 3
   Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended.
4. 4
   Combine 1 2/3 cups flour and salt in a bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
5. 5
   Add ice water mixture; toss with a fork until moist. Divide dough in half. Gently press each half of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
6. 6
   Roll one half of dough, still covered, into an 12-inch circle; freeze 10 minutes.
7. 7
   Roll other half of dough, still covered, into an 11-inch circle; freeze 10 minutes.
8. 8
   To prepare filling, combine brown sugar, walnuts, and cornstarch in a large bowl.
9. 9
   Combine lemon juice and pears in a medium bowl, and stir in syrup and vanilla. Stir pear mixture into sugar mixture.
10. 10
    Remove 1 sheet of plastic wrap from the 12-inch circle, and fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate.
11. 11
    Remove top sheet of plastic wrap.
12. 12
    Combine 2 teaspoons water and egg in a small bowl, and stir well with a whisk. Spoon pear mixture into prepared crust, and brush edges of piecrust lightly with egg mixture.
13. 13
    Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of pear mixture.
14. 14
    Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute.
15. 15
    Brush top and edges of pie with egg mixture.
16. 16
    Place pie on a baking sheet; cut 5 (1-inch) slits into top of pastry using a sharp knife.
17. 17
    Bake at 450 for 15 minutes. Reduce oven temperature to 350 (do not remove pie from oven); bake an additional 45 minutes or until browned. Cool on a wire rack 30 minutes.
18. 18
    Serve warm or at room temperature.