Toasted Almond Maple Pies

Steps

1. Make the crust first: in a large bowl, whisk the flour, the granulated sugar and the crust portion of salt (4 g).
2. Add the cold cubed crust portion of butter (225 g) and rub or cut it in until the pieces are pea-sized with some larger flakes.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough in half, flatten each into a disk, wrap and chill for 1 hour.
5. While the dough chills, preheat the oven to 350°F (175°C), spread the almonds and pecans on a baking sheet and toast for 8 to 10 minutes until fragrant; cool.
6. Melt the filling portion of butter (85 g) and let it cool slightly.
7. Roll each dough disk into a 12-inch round, fit into two 9-inch pie plates, crimp the edges and chill while you make the filling.
8. Whisk the eggs, brown sugar, maple syrup, melted butter, vanilla, cinnamon and the remaining filling portion of salt (3 g) until smooth.
9. Divide the toasted almonds and pecans between the crusts, then pour half of the maple filling over each.
10. Bake at 350°F (175°C) for 50 to 55 minutes, until the edges are puffed, the center jiggles only slightly and reads at least 160°F (71°C); tent with foil if the crust browns too fast.
11. Cool the pies on a rack for at least 2 hours so the filling sets, then cut each pie into 6 slices.