Maple Bourbon Pecan Pie (No Corn Syrup)

For the Flaky Bourbon Pie Crust:

1. Combine flour, sugar, and salt in a food processor.
2. Add cold butter pieces gradually while the processor is running.
3. Pour in cold bourbon until the dough forms a ball.
4. Divide dough in two, wrap in plastic, and chill for at least two hours.
5. Roll out one dough disk into a 10-inch circle and place in a 9-inch pie pan.
6. Poke holes in the bottom, chill for 20 minutes.

For the Pecan Filling:

1. Preheat oven to 350°F and place a cookie sheet inside.
2. Whisk maple syrup and flour in a large bowl.
3. Add brown sugar, melted butter, bourbon, vanilla, and salt, mixing well.
4. Gently stir in eggs, then add half of the pecans.
5. Pour filling into chilled pie crust, arrange remaining pecans on top, and brush edges with egg wash.
6. Bake on preheated cookie sheet for 39-43 minutes until set.
7. Let cool for at least 5 hours.

For the Decorative Leaf Cutouts (Optional):

1. Roll out second dough disk and cut out decorative leaves.
2. Chill for 20 minutes, then brush with egg wash.
3. Bake at 350°F for 15-20 minutes until golden brown.
4. Let cool completely before serving.
5. Serve the pie with the decorative leaves on top and enjoy! leftovers can be stored at room temperature for up to three days or frozen for up to two weeks.