Maple Bourbon Pecan Pie

• 1 9-inch pie crust
• 6 Tbsps unsalted organic butter
• 3/4 cups packed brown sugar
• ½ cup Maple Valley organic maple syrup
• ¼ cup dark corn syrup
• 1 Tbsp molasses
• ¼ tsp salt
• 2 cups toasted pecan halves
• 1 tsp apple cider vinegar
• 1-2 Tbsps bourbon
• 2 tsps vanilla extract
• 3 large organic eggs

Preheat oven to 400º. Place pie crust into 9-inch pie dish, then line with parchment paper and top with pie weights. Parbake crust for 20 minutes and let cool slightly before filling.

In a saucepan, place butter, sugar, maple syrup, corn syrup, molasses and sea salt. Heat over medium heat for 2 minutes. Remove from heat and stir in pecans (leave out 20-30 pecan halves if you wish to decorate the top of the pie), apple cider vinegar, bourbon, vanilla. Let the mixture cool to room temp and add eggs, one by one. Whisk till combined. Pour mixture into the parbaked crust.

Turn down oven temp to 350º and bake the filled pie 40-45 minutes. Let cool completely before slicing.