Favorite pecan pie

Since 1999, my most favorite pecan pie recipe is one I've adapted from Martha Stewart -- Maple Bourbon Pecan Pie. It's one of those eye-rolling pies that disappears quickly.

Maple Bourbon Pecan Pie
(adapted from Martha Stewart Living, November 1999)

• Pie crust for 9” pie

• 1 cup sugar

• 4 tablespoons unsalted butter, melted

• 4 large whole eggs

• 1 cup plus 2 tablespoons dark corn syrup

• 1/2 cup pure maple syrup

• 2 tablespoons bourbon, or dark rum

• 1 teaspoon pure vanilla extract

• 1 1/2 cups (5 1/4 ounces) pecan pieces

• 1 large egg yolk

• 2 tablespoons heavy cream

On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. If you wish, you can make either a decorative edge or a traditional crimped edge. If making a decorative edge, place pastry decorations on a baking sheet. Transfer lined pie tin and decorations to refrigerator. Chill for at least 30 minutes.

Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the decorations to the dough. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the decorative edge.

Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in the pecan pieces. Pour filling into pie shell and transfer pie to the oven.

Bake 15 minutes (at 400 degrees), then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.