If you need a pie to bring to Aunt Mildred's for Thanksgiving, this is the one. Unlike most pecan pie recipes, this one does not call for corn syrup. We are avoiding anything with high fructose or regular corn syrup around here for health reasons, not that this pie is particularly healthy. It's basically candy in a pie shell, but isn't as cloyingly sweet as the corn syrup version.
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
1 tablespoon flour
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon maple extract
1 cup chopped pecans
Prepare crust using Martha Stewart's pate brisee recipe (same as for my apple pie recipe here). You will only need half of the dough for this recipe, but you can freeze leftovers for later (or make two pies). Roll out dough and press into a 9" pie plate. For extra credit, roll out any leftover dough and use mini leaf cookie-cutters to make decorations to place on top.
Preheat oven to 400 degrees. In a large bowl, beat eggs until foamy and stir in melted butter. Mix in the sugars and the flour. Add milk, vanilla, and nuts until well combined.
Pour into the unbaked pie shell. Protect edges of pie with tin foil to prevent excessive browning. Bake at 400 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for another 40 minutes, or until set in the center.