Combine the flour, salt, and butter in a food processor and pulse until crumbly.

Stir mixture in the food processor and begin adding in the ice water, one tablespoon at a time.

Pulse and add in the water interchanging just until the dough comes together in a ball.

Wrap it in parchment paper and chill it in the refrigerator for one hour.

Roll the dough out onto a floured work surface.

Flatten the dough into your pie pan and trim the edges so that they hang over the edge of the pie pan by about 1".

Crimp or style the edges to your liking. You can also prick the crust with a fork to give it an easy designed look.

Place it in the refrigerator to chill for another half hour.

Cover chilled crust in tin foil and fill the tin foil with pie weights or dried rice/beans.

Bake in 375F oven for 20 minutes.

Remove the pie weights and bake for 5 more minutes.

Combine all the filling components into a large bowl.

Let the crust cool to room temperature and pour the filling (carefully) into the crust. Do not overfill, you may have extra filling.

Bake at 325F for one hour.

Beat the whipping cream and maple syrup together in a stand mixer or food processor until stiff peaks form.

Cut and serve the pie immediately, garnishing with whipped cream.