Maple Pecan Pie

Ingredients

1.	To make the pie crust, rub together flour and butter until it resembles breadcrumbs, then stir in the icing sugar and cinnamon
2.	Add in the beaten egg, and just enough cold water (a teaspoon at a time) until it comes together as a dough
3.	Press into a flat-ish disk and wrap in cling film and chill for 30 minutes. While waiting, grease a 9"/23cm pie dish
4.	Roll out pastry to a circle measuring 30cm/11.5". Either fold the overhang under itself or trim off. Pinch to make a decorative edge
5.	Dock the base with a fork, and cover with greaseproof paper and fill with baking beans. Blind bake the crust for 20 minutes at Gas 5 / 190°C / 375°F. Take out the beans and allow to cool
6.	Melt the butter in a saucepan until it starts to turn a golden caramel colour. Set aside to cool
7.	In a large bowl, whisk together the eggs, syrups, sugars and salt until smooth
8.	Mix in the butter, then add in the pecans and pour mixture into baked pie crust
9.	Bake 40-45 minutes or until filling still jiggles slightly in the centre
10.	Cool completely then serve with some sweetened whipped cream

If you want to make this a little more adult, then add a tablespoon or two of bourbon to the filling mixture