1. Pre-heat oven to 350 degrees. Make sure oven rack is in the center of the oven
2. To make the crust: (if using ready made crust just cook the bacon and set aside) Cook bacon until crisp saving the oil from the bacon for the crust. Set bacon aside in paper towel to eliminate excess grease.
3. Reserve 2 Tablespoons of rendered bacon fat. Add enough solid shortening so that the total volume in the cup measures 6 tablespoons. (1/4 cup plus 2 Tablespoons)
4. Pour the flour into a large bowl, add the combined fat in a measuring cup. Using a pastry cutter or fork, blend until the mixture resembles coarse cornmeal.
5. Stir 2 tablespoons of cold water and the vinegar in a small bowl. Add to the flour mixture and stir until a soft pliable, (not sticky), dough forms. Add more cold water if necessary. Gather the dough into a ball; dust with flour and roll it into an 11 inch thick crust. Center and set the crust into a 9-inch pie plate. Trim the edges.
6. To make the filling: Beat the eggs, maple syrup, sugars and vanilla in a large bowl at medium speed using an electric mixer.
7. Crumble the bacon. Add the bacon and walnuts to mixture
8. Pour filling in prepared pie crust
9. Bake the pie until puffed and brown-about 55 minutes
10. Cool and serve at room temperature
*You can use a ready made crust to limit time. Follow directions of pie crust and roll in 9 inch pie plate.
Skip to filling instructions
5 tbsp solid vegetable oil shortening
1 cup all purpose flour (plus additional for dusting
2 + tbsp very cold water
½ tsp apple cider vinegar
3 large eggs at room
1 cup pure maple syrup
½ cup packed dark brown sugar
½ cup white granulated sugar
1 tbsp pure vanilla extract
2 cups chopped walnuts
4 pieces bacon