For Pie Crust:
- All-purpose flour (2 1/4 cups)
- Salt (1 1/4 teaspoon)
- Sugar(1 tablespoon)
- Unsalted Chilled Butter (1 cup)
- Ice Water (1/2 cup)
- Pecans (2 1/2 cups; roughly chopped)
- Eggs (3)
- Maple Syrup (1/4 cup)
- Light Corn Syrup (1 cup)
- Salt (3/4 teaspoon)
- Dark Brown Sugar (3/4 cup)
- Vanilla Extract (1 tablespoon)
- Unsalted Butter (1/4 cup; melted and slightly cooled)
- Bourbon (2 ounces)
In a medium bowl, whisk together all-purpose flour with salt and sugar.
If you have a food processor, place the flour mixture and then add in cubed cold unsalted butter. Pulse 5-8 times or until pea-size balls of flour form. If you do not then use a fork and press the butter down and mix it.
Dump into a medium bowl and using a fork, stream, and stir in ice water until a shaggy dough forms.
Dump onto a lightly floured work surface and knead until the dough holds together. Wrap in plastic wrap and refrigerate for 15-20 minutes.
For the filling, in a medium-size bowl, whisk together eggs and add maple syrup, light corn syrup, salt, dark brown sugar, vanilla extract, bourbon, and melted unsalted butter. Whisk together until thoroughly combined.
Separately rough chop the pecans.
Dust a work surface with flour, dump out the dough. Using a rolling pin, roll out the dough nice and wide and 3/4 inch thick.
Once correct size, fold the rolled dough in half then half again to form a triangular piece.
Set in a pie dish, unfold and unfold again. Press the pie dough into the pie mold and trim the excess dough around the perimeter of the pie mold. Using a finger, press down on the corners, and using a fork press down to form a design.
Place chopped pecans into the pie crust and pour in all of the fillings to fill.
Pop it into the oven set at 350oF for 40-50 minutes or until pie is set.
Let cool completely before serving.