I am not a make my own pie crust gal, so I take the help where I can. I use a store bought roll out pie shell, that I blind bake for 12 minutes prior to place the pie filling inside, to prevent a soggy bottom.
For the filling whisk melted butter, flour and brown sugar in a bowl.
Next add in your eggs, salt and vanilla.
You can add extra vanilla beans at this point by cutting the pods and scraping the beans out into your mix.
Add your maple syrup and pecans to the mix and pour into your pre baked pie shell.
Bake for 60 mins at at 350 degrees.
Top with a tiny bit of Applewood Sea Salt upon removing from oven to cool for 3-4 hours before slicing. Tip if you are in a hurry you can place pie in freezer to speed up the process.
You can serve with optional Bourbon Whip Cream, made with 1/2 heavy whipping cream to 3 oz of bourbon, and fresh vanilla beans.