1/2tbspapple cider vinegar(optional - it makes the crust more flakey)
5tbspcold water
Filling
100gunsalted butter
250gbrown sugar
250gmaple syrup
1tspvanilla extract
1tspbourbon(optional - but highly recommended)
3eggs
200gpecan halves
Instructions
Crust
Preheat oven to 180*C
Pulse flour and butter in a food processor until you have a coarse clumpy meal
Separately scramble the egg with a fork and add to the flour/butter mixture, pulse a few times
Add water, salt and vinegar and mix together until a dough forms
Refrigerate for 15 minutes
Flatten dough with a rolling pin on a floured surface, transfer to pie mold and press the dough around the pan pinching and tucking the dough to make a clean edge
Cover crust with baking paper and fill with pie weights
Bake for 20 minutes
Filling
Melt butter over medium heat
Add brown sugar, whisking until smooth
Remove from heat and let it cool slightly
Add maple syrup, vanilla essence and bourbon, mix until combined
Beat eggs in a bowl and slowly add the maple mixture (be careful not to cook the eggs)
Arrange pecans over pie base, forming concentric circles
Pour over maple mixture, the nuts will float to the top
Bake for 50 min to 1 hour or until filling is browned and firm to the touch
Cool in pan to room temperature. Serve with whipped cream and/or vanilla ice-cream