|150 g||all-purpose flour|
|1½ tsp||salt (divided)|
|300 g||butter (divided)|
|4 tbsp||ice water|
|100 g||Demerara sugar|
|230 ml||maple syrup|
|1 tsp||vanilla extract|
|flour for work surface|
|pecans for garnish (optional)|
|vanilla ice cream or whipped cream for serving (optional)|
To make the crust, combine the flour and salt in the bowl of a food processor. Pulse to combine, then add butter and pulse until butter breaks up into the size of almonds. Add water, a tablespoon at a time, and pulse until it comes together as a dough. Form dough into a disc, wrap in plastic, and refrigerate for at least one hour before rolling out.
On a lightly floured surface, roll pie crust out into a large circle approx. 30 cm/12 in. in diameter. Transfer to pie plate, trim and fold under any excess dough, and crimp. Preheat oven to 200°C/400°F. Prick crust all over with a fork, then stick in the freezer for approx. 15 min. Cover pie crust with aluminum foil and fill with pie weights. Bake for approx. 20 min., then remove pie weights and continue to bake until it just starts to turn golden brown, approx. 5 more min. Set aside to cool.
To make filling, whisk together sugar, maple syrup, vanilla, salt, and cinnamon. Add eggs and whisk until smooth.
Melt butter in a small saucepan over medium heat, stirring often until butter browns and is fragrant. Pour butter slowly into sugar mixture and whisk until combined. Stir in orange zest and pecans, then pour filling into pie crust.
If desired, garnish the top of the pie with more pecans, arranged in concentric circles, for a more refined look. Turn oven temperature down to 175°C/350°F and bake pie for approx. 45 – 55 min., or until the filling is firm to the touch but still jiggles slightly. Let cool to room temperature before serving. Serve with vanilla ice cream or whipped cream. Enjoy!