Rum Walnut Pie

For the pie crust:

1. Combine the flour, sugar and salt in a food processor and mix for several seconds. Drop in the butter and process in off/on pulses until the butter is blended into the flour and the mixture resembles coarse breadcrumbs. Add the water and process just until the dough forms a cohesive mass. If it seems too dry to hold together, add a few more drops of water. Scrape the dough on to a floured work surface and pat it into a round disk about an inch thick. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 350°F. On a generously floured surface, roll the dough into a circle about 12 inches across. Fit it into a 9-inch pie pan, then trim and flute the edges. Prick the bottom of the dough all over with a fork; then press a 12-inch square of heavy-duty foil snugly over the bottom and sides of the dough. Set a small pan, such as an 8-inch cake pan, or any small ovenproof pan that will fit into the pie pan, on top of the foil. This will keep the dough from becoming misshapen. Bake for 30 minutes. Remove the foil and let the crust cool while you prepare the filling. The crust may be baked several hours or a day in advance.

For the rum walnut filling:

1. Preheat the oven to 350°F. In a medium-sized saucepan combine the corn syrup and brown sugar. Bring to a boil over medium-high heat, stirring frequently. Remove from heat and stir in the butter. Set aside to cool for 10 – 15 minutes.
2. Meanwhile, in a large bowl, combine the eggs, salt, and rum and sugar-butter mixture and beat or whisk together until smooth. Stir in the walnuts. Pour into the prepared crust and bake for 35 – 45 minutes, until the filling has puffed slightly and is set around the edges but remains just slightly soft and quivery in the middle. Cool the pie to room temperature before serving. Refrigerate any leftover pie.