Balsamic Pecan Pie

Ingredients:
1 recipe Sweet Olive Oil Pastry
2 c. whole pecans
1 c. brown sugar
3 eggs, beaten
2 Tbsp. Blood Orange Olive Oil
2 tsp. Maple Balsamic
1 tsp vanilla
1/4 c. corn syrup
1/2 Tbsp. lemon zest
1/4 tsp. salt
1/2 tsp cinnamon

Preheat oven to 400F. Prepare the pastry and roll it out to fit a 9" pie dish with an extra 1" overhang. Pinch the crust or flute the edge of the extra dough, then trim any excess dough. fill the pie crust with whole pecans and chill the dough in the fridge while you assemble the filling.

In a medium sized mixing bowl, stir together the brown sugar, eggs, olive oil, balsamic, vanilla, corn syrup, lemon zest, salt and cinnamon. Whisk well to combine. Remove the pie crust from the fridge. Sit pie plate of a baking sheet lined with parchment paper, then pour filling over top of the pecans, filling the crust just to the top. If there are any gaps, feel free to add a few pecans. Bake the pie for 20 minutes at 400 F, then lower the temperature to 350F to help the crust bake quickly without becoming soggy. Bake the pie for another 40 -45 minutes, allowing the filling to bubble up around the pecans and to look less jiggly. Remove from the oven and cool to room temperature to allow the filling to set for a least 4 hours before cutting.