Besides reading under the covers when I was supposed to be sleeping, my favorite hobby growing up was hula-hooping. I would stand on our front lawn for hours, hooping until sundown. I couldn’t do any fancy tricks and I never managed to twirl more than one at a time, but it was a soothing diversion nonetheless.
Constructing this nut swirl feels similarly simple and meditative. Whether you choose to create an intricate mosaic with an assortment of nut pieces or a straightforward spiral of whole nuts, swirling has never been more hip.
1 disk Dragon Fruit Pie Dough
SPICY MAPLE NUT FILLING
1 cup (5 ounces/146 grams) unsalted peanuts
1 cup (4 ounces/115 grams) pecan halves
1 cup (4 ounces/115 grams) walnuts
1 cup (322 grams) pure maple syrup
⅔ cup (132 grams) packed light brown sugar
1 teaspoon cayenne
1 teaspoon kosher salt
1 teaspoon fresh lemon juice
6 tablespoons stick(¾ /85 grams) unsalted butter, melted and cooled
3 large eggs, lightly whisked
NUT MOSAIC DESIGN NEEDS
½ cup (2 ounces/56 grams) pecan halves
½ cup (3 ounces) pepitas (hulled raw pumpkin seeds)
1. On a floured surface, roll the dough disk into a 14-inch circle. Roll the dough onto the rolling pin and unfurl it over a 9-inch pie pan. Taking the edges of the dough, gently ease the dough into the pan, nestling it into the inner elbows of the pie pan. Trim the excess dough with kitchen shears to create a 1-inch overhang. Fold the overhang back under, creating an elevated edge. Crimp the dough all the way around the pie edge.
2. Freeze the pie shell solid, about 20 minutes.
3. Preheat the oven to 350°F.
4. To make the spicy maple nut filling, spread the nuts in a single layer on a rimmed baking sheet and toast for 10 to 12 minutes, until fragrant. Cool slightly and roughly chop. Set aside.
5. In a medium bowl, whisk the maple syrup, brown sugar, cayenne, salt, lemon juice, and melted butter. Pour in the eggs and gently stir the mixture with a spatula until just combined. Do not overmix. Add the toasted nuts and stir gently to coat.
6. Pour the nut mixture into the pie shell.
7. Place the pecan halves in a mosaic-style spiral shape on the surface of the pie. Sprinkle the pepitas into the negative space to create a duo-toned spiral design.
8. Place the pie on a rimmed baking sheet and bake until the filling is just set, 40 to 50 minutes, covering the edges with a shield as necessary. The center of the pie should retain a slight jiggle.
9. Cool the pie completely before serving.
SUGGESTED SUBSTITUTIONS
Dough alternatives: Basic, Beet, Black Sesame, Blueberry, Butterfly Pea Flower, Nutella
NOTE
Freezing is not recommended for this pie. Keep in the refrigerator and consume within 3 days.