In a food processor, pulse together flour, nuts, and sugar until nuts are finely ground. Add sliced, frozen (or cold) butter and pulse until it becomes like clumped sand.

Then with the food processor on, slowly pour in water through opening. The mixture should come together. If it does not, remove top and stir with fork to move mixture around then put top back on and pulse until it comes together. 

Pull the dough out of the processor and place onto a piece of plastic wrap. Enclose dough and push into disk. Place in the fridge for at least 1 hour but can be overnight.

Place the maple syrup into a pan and put on medium heat. Allow it to boil and then, simmer for 5 minutes. Remove the syrup from the heat and and stir in the butter until melted. Stir in the cream

In a small bowl pour in about a cup of the hot liquid and then add the flour. Stir until mixed and add it back to the pot

Whisk the eggs in a separate bowl until smooth. Add some of the hot liquid into the eggs, tablespoon or so at a time. This tempers the eggs so you don’t get scrambled eggs. Once you have mixed in about half of the hot mixture, pour it back into the pot.

Mix until smooth and set aside

Preheat the oven to 350 ℉and take out the pie crust. On a floured surface begin to roll out the dough. If it is too hard to do that, ball it back up and attempt in a few minutes.

Place the rolled dough into prepared pie pan (I just lightly grease mine with butter) and press into the pie pan. Poke fork holes into the bottom of the pie crust to allow for hot air to escape.Cut or embellish the dough how you would like

Pour the warm liquid into the pie crust. Bake at 350℉ for 50-60 minutes (until set). 50 minutes has worked for me but all ovens are different. The pie might be a bit jiggly but it will be solid.