Maple Bourbon Pecan Pie

• all-purpose flour↗

  for dusting

• sugar↗1 cup
• unsalted butter↗4 tablespoons

  melted

• large eggs↗4

  large

• dark corn syrup↗1 cup
• dark corn syrup↗2 tablespoons
• pure maple syrup↗1⁄2 cup
• Bourbon or dark rum↗2 tablespoons
• pure vanilla extract↗1 teaspoon
• pecan halves↗1 1⁄2 cups
• large egg yolks↗2

  large

• heavy cream↗2 tablespoons
• whipped cream↗

  optional

• Pate Brisee (Pie Dough)↗

  use 1/2 recipe

• all-purpose flour↗2 1⁄2 cups
• teaspoon salt↗1
• teaspoon sugar↗1
• cup unsalted butter, chilled and cut into small pieces↗1
• cup ice water1⁄4 - 1⁄2

Step-by-step instructions

1. 1

   Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2. 2

   With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.

3. 3

   Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

4. 4

   Now -- making the pie -- On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes.

5. 5

   Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.

6. 6

   Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.

7. 7

   Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.