Maple Pecan Pie
Skip the corn syrup and go straight to Vermont's finest - maple syrup - in this riff on a classic pecan pie.
  1. Preheat oven to 350F. Roll out single crust dough into pie dish, then chill in freezer for 20 min.
  2. Line chilled crust with foil or parchment paper, then fill with dry beans or pie weights. Bake for 15 min, then remove from oven and gently remove weights and foil.
  3. Spread pecans inside crust.
  4. In a large bowl, combine butter, sugar, and flour. Whisk in the vanilla, salt, eggs, and syrup, then pour into pie crust.
  5. Bake for 40-50 min, checking to make sure crust edges don't brown too quickly. Cover with foil if you notice this.
  6. Remove from oven and sprinkle flaky sea salt on top if desired, then cool.
  7. Serve as-is or with whipped cream.