Maple Pecan Pie*

Paul Newman’s recipe from Epicurious

ingredients

1
Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes.
2
Position rack in bottom third of oven and preheat to 350°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimp decoratively. Freeze crust until firm, about 20 minutes.
3
Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.
4
Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.

Source: Jessica