Maple Bourbon Pecan Pie

This tender and easy-to-make flaky pie pastry is topped with an ooey, gooey mixture of butter, eggs, brown sugar and maple syrup accented with vanilla bean paste and bourbon. And it's loaded with pecan halves that float to the top during baking for a beautiful presentation. Use medium or dark, pure maple syrup for the best flavour. Vanilla bean paste can be found in the baking aisle or spice section of the grocery store and specialty bake shops, but you can easily substitute 1:1 with vanilla extract. For serving, take things to the next level by sprinkling the cooled pie with large flake sea salt and a generous dollop of lightly sweetened whipped cream for a sweet and salty finish.

Pastry:
1⅓ cups all-purpose flour, unbleached
1 Tbsp. granulated sugar
½ tsp. kosher salt
½ cup unsalted butter, cold, cubed
6 Tbsp. water, ice cold + 2 Tbsp. or more if needed

Filling:
1⅔ cups pecan halves, lightly toasted
1 cup dark brown sugar, packed
½ cup pure maple syrup
3 eggs
2 oz bourbon
2 Tbsp. unsalted butter, melted
1 tsp. vanilla bean paste
¼ tsp. kosher salt

Bourbon Vanilla Whipped Cream:
1 cup whipping cream
1 Tbsp. bourbon
1 Tbsp. pure maple syrup
½ tsp. vanilla bean paste

For the Pastry:
Combine the flour, sugar and salt in a food processor fitted with a metal blade. Pulse until combined, then add the butter and pulse until butter is the size of peas and the mixture resembles coarse meal.

Drizzle the water over top, and pulse just until the dough is moistened and starting to come together. If the mixture looks dry, add up to 2 Tbsp. more water.

Turn out the dough onto a clean work surface and knead it until it comes together. Form the dough into a disk and wrap it tightly with plastic wrap, then refrigerate the dough for at least 45 minutes or up to two days.

Remove the disk from the fridge, and let it stand at room temperature for 10 minutes if it's very firm. Unwrap and place the dough on a lightly floured surface. Roll it out with a rolling pin, lightly dusting the surface and the pin as needed to avoid sticking, into an 11" circle. Wrap the rolled out dough around the rolling pin to pick it up and drape over a 9" ceramic or glass pie plate.

Trim the dough of any jagged edges, leaving at least ¾" overhang (discard the trimmings). Fold the excess dough over to make a thick edge, and decoratively crimp the crust with your fingertips or the tines of a fork, then refrigerate for at least 20 minutes.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and arrange a rack to the centre position.

For the Filling:
Toast the pecans in a single layer for 8-10 minutes or until fragrant, then allow them to cool completely.

Meanwhile, in a large bowl, whisk the brown sugar with the maple syrup, eggs, bourbon, butter, vanilla bean paste and salt, until smooth. To avoid aerating the eggs, do not whisk vigorously, which will cause them to rise during baking and collapse during cooling.

Place the pie plate on a baking sheet. Scatter the pecans over the bottom of the pie shell and top with the filling. Bake the pie for 60-70 minutes or until the crust is golden brown and the filling is set. Then transfer it to a wire rack to cool completely before serving. You can store the pie in an airtight container, at room temperature, for up to three days.

Make the Vanilla Whipped Cream:
Just before serving, beat the cream with the bourbon, maple syrup and vanilla bean paste until softly set. Dollop the whipped cream over each slice before serving.

Makes 8-10 servings.