Maple Pecan Pie



1 1/4 cups flour
1/2 teaspoon salt
1/2 cup unsalted cold butter, cut in small pieces
2 tablespoons ice water (more if needed)

1 cup packed brown sugar
1 cup maple syrup
3 large eggs
1/2 cup melted unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups lightly toasted, coarsely chopped pecans

To make the crust: Use a food processor or prepare by hand with a pastry knife (blender). Blend or cut flour/salt mixture with diced cold butter until a coarse mixture is made. Next, add ice water in small quantities until a ball can be formed. Refrigerate for one hour in tight plastic wrap. Roll the dough on a floured board to about an 11- to 12-inch diameter. Place in 9-inch glass pie dish. Fold under edges and pinch ends decoratively. Freeze the crust for 20 minutes before adding filling.

To make the filling: Preheat oven to 400 degrees. Mix together brown sugar, maple syrup, eggs, butter, vanilla and salt until well blended. Add toasted chopped pecans and mix well. Pour filling into pie shell. Bake pie for 10 minutes. Reduce oven temperature to 350 degrees. Continue to bake pie, until center is firm, for about 30 minutes. Pie should be cooled before cutting. Delicious served with whipped cream.