Bourbon Maple Pecan Pie

Ingredients for Crust:
2 c. flour
pinch of salt
1/2 c. EVOO (mild)
5 - 6 Tbsp. cold water

Ingredients for Filling:
1 c. sugar
3 Tbsp. brown sugar
1 c. dark corn syrup
4 Tbsp. Bourbon Maple Balsamic
4 eggs
1/4 c. EVOO (mild)
pinch of salt
2 c. pecan halves

Preheat oven to 375F. Combine flour and salt in a large bowl. Stir to combine. Add oil and using a fork, mix until crumbly. Add cold water, one tablespoon at a time until dough forms. Roll the dough evenly on a lightly floured surface and transfer to a pie plate. Place a sheet of parchment over the pie crust, weigh it down with pie weights and par bake for 12 minutes. Remove from the oven and set aside.

Meanwhile, combine sugar, brown sugar, corn syrup, balsamic, eggs, olive oil and salt in a large bowl and whisk to combine. Place pecan halves in the bottom of the par-baked pie crust and pour the filling over. Cover the pie with foil and bake, covered for 45 minutes.

Remove the foil and bake for another 20 minutes or until the pie is semi firm. The center will be slightly jiggly. Remove from the oven and let cool at room temperature until firm.

NOTE: Try Butter or Sweet Butter Olive Oil instead of plain EVOO in this recipe to really amp up the rich flavours.