• prep: 30 min
• cook: 50 min
• total: 1 hr 20 min

servings:

Adapted from this David Lebovitz recipe. Notes: If you want to make a double batch of pie dough, follow this recipe (also included below this recipe). I've written the pie dough as a single recipe should you only want to make a single pie. I don't blind-bake the crust because I never find it to be worth the effort. I have a couple of Emile Henry pie plates (similar to this one) with clay bottoms, and the crust always turns out nice and crispy. UPDATE: This pie has become a Thanksgiving staple.

• 1 1/4 cups (160g) all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon table or kosher salt
• 8 tablespoons (4 oz | 114g) cold, cubed butter, salted or unsalted
• 1/4 C. + 1 T. (71 g) ice water
• 1 cup (215g) packed dark brown sugar
• 1/2 cup (125ml) maple syrup
• 3 large eggs
• 4 tablespoons melted butter
• 3 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups (225g) pecans, lightly toasted (I do this in a skillet over medium-high heat, watching closely), very coarsely chopped (I actually like chopping the pecans pretty finely)
• 1 cup heavy cream
• confectioner’s sugar to taste
• flaky sea salt, such as maldon, if you have it, kosher or other salt if you don’t
• vanilla

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