Black Walnut Pie

Make the crust: In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water one tablespoon at a time, mixing until the dough just comes together.

Chill the dough: Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This rest is essential for a tender, workable dough.

Roll and fit: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish. Trim edges to leave a 1-inch overhang, fold under, and crimp decoratively. Prick the bottom with a fork and refrigerate for 30 minutes.

Preheat: Position a rack in the lower third of your oven and preheat to 350°F (175°C). Place a baking sheet on the rack below to catch any potential drips.

Toast the black walnuts: Spread the black walnut pieces on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Watch carefully as they can burn quickly. This step intensifies their distinctive flavor.

Make the filling: In a large bowl, whisk together the corn syrup, brown sugar, and melted butter until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla, salt, and bourbon if using.

Assemble: Spread the toasted black walnuts evenly over the bottom of the chilled pie crust. Slowly pour the filling over the walnuts - they'll float to the top and arrange themselves in a beautiful pattern.

Bake: Bake for 50-60 minutes, until the filling is set around the edges but still has a slight jiggle in the center. The top should be deeply golden. If the crust browns too quickly, tent with foil.

Cool and serve: Let the pie cool completely on a wire rack, at least 3 hours. The bold flavor of black walnuts shines at room temperature. Serve with lightly sweetened whipped cream to balance the richness.