Maple Bourbon Pecan Pie

This is one of Martha's fantastic recipes!! So very good!!

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

•  pate, brisee
•  all-purpose flour
• 1  cup sugar
• 4  tablespoons unsalted butter, melted
• 4  large  whole eggs
• 1  cup dark corn syrup, plus 2 tbsp
• 1⁄2 cup pure maple syrup
• 2  tablespoons Bourbon or 2  tablespoons dark rum
• 1  teaspoon pure vanilla extract
• 1 1⁄2 cups pecan halves
• 2  large  egg yolks
• 2  tablespoons heavy cream
•  whipped cream

Directions

1. 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 the lined pie tin and leaves to refrigerator. Chill for at least 30 minutes.
2. Heat oven to 400°F In a medum bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon and vanilla. Fold in half the pecan halves. Pour filling int pie shell; arrange remaining pecan halves on top of pie.
3. Score outer rim of pie. Beat 1 egg yolk, and brush over hatch marks, adhere 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 to the oven.
4. Bake 15 minutes, then reduce heat to 350°F Bake until knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.