Steps
1. Thaw the pie crust slightly so it's pliable.
2. Lightly toast the walnuts in a dry pan until fragrant; set aside.
3. In a saucepan, melt butter over low heat.
4. Add brown sugar and syrup to the melted butter, stirring until sugar dissolves.
5. Remove from heat and whisk in the egg and vanilla extract quickly to avoid scrambling.
6. Stir in the toasted walnuts.
7. Line each 20cm pie plate with half the pie crust.
8. Pour the walnut filling evenly into each crust.
9. Cover each pie with a lid or foil to trap heat.
10. Place the pie plates on a very low flame or use a heat diffuser on the stovetop.
11. Cook for 25-30 minutes, checking occasionally to avoid burning the crust.
12. Let pies cool slightly before serving.