Step 1

Add all pastry dough ingredients into food processor (or a bowl using a pastry blender), EXCEPT COLD WATER. Pulse until the dough starts to form and dough is crumbly. Slowly drizzle in the cold water until it dough holds together.

Step 2

Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour or overnight.

Step 3

Roll the dough on a floured surface into a 12 to 13 inch circle.

Step 4

Either roll dough around rolling pin OR gently fold dough into quarters, then lift and transfer to a 9-inch standard pie plate (not a deep dish) with point of dough in the center of dish (if folded). Unroll or unfold dough and gently press dough in dish, trimming overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp with fork or fingers. Place in freezer for 20 minutes.

Step 5

Heat oven 400°F. Line the frozen crust with parchment paper or a lightly buttered piece of aluminum foil (optional). Fill with pie weights or dried beans. Bake on a rimmed baking sheet for 20 minutes.

Step 6

Carefully remove foil and weights and let cool slightly before filling.

Step 7

In a large bowl, combine eggs, maple syrup, brown sugar, melted butter, flour, bourbon (optional), vanilla, apple cider vinegar and salt. Whisk until smooth.

Step 8

Add chopped pecans to prepared pie crust and pour filling over pecans. Decorate entire edge of pie filling with remaining 1 cup whole pecans on top of filling. To prevent crimped edges of dough from browning to much I cover edges with foil (optional, see Note).

Step 9

Bake for 40 to 45 minutes. The pie is done when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some jiggle to it. Cool on a rack. Serve slightly warm or room temperature.