Perfect Pecan Pie
Now to make your pecan pie, preheat the oven to 425 degrees. Once your dough has chilled thoroughly (see below), roll the pastry into a round on a lightly floured surface. Line a 9-inch pie pan with the pastry, leaving a ½-inch overlap around the top. Fold the upper edge of the crust back, doubling the amount of crust at the rim of the plate. You can decorate the rim by fluting the edge: with your right index finger and thumb gently press forward, while at the same time pressing between them with the left index finger in the opposite direction. You can also use the tines of a serving fork to make a pattern. Cover the pan with a sheet of parchment paper or foil and press to fit sides. Pour baking beads, beans, or rice into center of paper and distribute evenly. Bake the crust for 10 minutes. Remove from the oven and lift out the paper and beans. Prick the pastry and let it cool for 15 minutes.
In a mixer bowl, cream ¼ cup—or ½ stick—softened unsalted butter and ¾ cups of packed dark brown sugar until quite light in color, about 7 minutes. Add 3 room temperature eggs, one at a time, beating 2 minutes after each addition.
In a small bowl, combine 1 teaspoon maple syrup, 1 teaspoon vanilla extract, and 1 ½ tablespoons orange juice. With the mixer at medium speed, alternate adding ¾ cup of dark corn syrup and the juice mixture. Fold in about 2 ½ cups coarsely chopped pecans. Pour into the prebaked pie shell.
Place the whole pecans in neat concentric circles on top of the filling.
Reduce the oven temperature to 350 degrees and bake the pie in the center of the oven until the filling is set, about 50 minutes. If a cake tester or toothpick inserted into the center of the pie comes out clean, the pie is done. If the pecans on top brown too quickly, cover them with foil until the last 5 minutes of baking time. The pie will keep in the refrigerator for 2 days.