Roll the pie dough into a round that is 5-millimetres thick. Transfer the dough to a 9-inch fluted tart pan with a removable bottom. Trim the excess dough so the tart is flush across the top. Reserve the excess dough for later. Place in the refrigerator to set while you make the filling.

Preheat the oven to 400 degrees F. Place a large baking tray in the oven to heat up.

In a mixing bowl, combine the melted butter, dark brown sugar, and maple syrup. Whisk for 2 minutes until the sugar dissolves. Add the eggs and vanilla and whisk to combine again. Set aside.

Remove the chilled pie dough from the refrigerator. Add the walnuts to the pie and spread them out evenly. Slowly pour the maple filling on top of the walnuts, making sure to keep the nuts in place.

Carefully transfer the pie to the baking tray that was heating in the oven. Bake for 10 minutes, then reduce the heat to 350 degrees F and bake for 30 minutes. The pie will be done when it is cracked on top and is slightly jiggly in the centre. Remove from the oven and let cool in the pan for 3 to 4 hours.

While the pie is baking, re-roll the excess dough out into a round that is 5-millimetres thick. Cut out maple leafs using a floured maple leaf shaped cookie cutter and place on a parchment lined baking tray. Brush the top of each maple leaf with cream, then sprinkle with the granulated white sugar. Bake in the oven for 10-15 minutes, or until golden brown. Add them on top of the pie after the pie has been removed from the oven and has cooled for 20 minutes.

Slice the pie and serve with a dollop of whipped cream and enjoy!