Preparation Steps

• For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
• For the filling: In a medium bowl, whisk together maple syrup, brown sugar, and melted butter. In a separate bowl, whisk the eggs lightly, then add them to the maple syrup mixture along with the vanilla extract. Stir until well combined.
• Arrange the pecan halves in the prepared pie crust. Pour the filling evenly over the pecans.
• Bake for 45-55 minutes, or until the filling is set and the crust is golden brown. If the crust edges start to brown too quickly, loosely cover them with aluminum foil.
• Let the pie cool completely on a wire rack before slicing and serving.