Maple Pecan Pie

Ingredients 1 piece Sylvia's Perfect Pie Crust, thawed slightly All-purpose flour, for dusting 1 c. granulated sugar 2/3 c. corn syrup

1/3 c. plus 1/4 cup pure maple syrup 1/3 c. salted butter, melted 3 large eggs, beaten 3 tbsp. packed dark brown sugar

3/4 tsp. vanilla extract 1/2 tsp. salt 1 heaping cup chopped pecans 2/3 c. powdered sugar

Directions Pre-heat the oven to 350 F. On a floured surface, roll the dough into a 12-inch round from the center out.

(If dough is too moist, sprinkle flour over top.) Carefully lift the dough with a spatula into a 9-inch pie pan. To keep the bubbly filling in, gently press the dough against the pan's sides and crimp the edges with your fingertips.

In a large bowl, combine granulated sugar, corn syrup, 1/3 cup maple syrup, melted butter, eggs, brown sugar, vanilla, and salt.

Pour pecans into pie dough bottom. Pour syrup on top. Cover the pie loosely with foil and bake 30 minutes.

Bake until somewhat jiggly and golden brown, about 40 minutes, without foil. (If crust or pecans darken too much, cover again with foil.) Cool for many hours or overnight.

Make glaze: Smoothly mix the remaining 1/4 cup maple syrup and powdered sugar in a small bowl. Pie drizzle.