Pie Dough: 

1. Cut butter into small quarter inch cubes, separate on a cookie sheet and place in freezer.
2. In an electric mixer fitted with the paddle attachment add the flour, sugar and salt. Mix on low just to distribute ingredients.
3. Add butter and mix on medium-low speed until the texture resembles coarse cornmeal. Butter pieces should be no larger than small peas size.
4. Add the ice water and mix on low speed just until the dough pulls together.
5. Turn the dough out onto plastic wrap and form into one round disks.
6. Wrap tightly and refrigerate for at least two hours before use.

Pecan Pie Filling: 

1. In a medium bowl, whisk together maple syrup, brown sugar, eggs, bourbon, vanilla and salt.
2. Melt butter in a small saucepan over medium heat for about 5 minutes, stirring often, until the butter is brown and fragrant. Slowly whisk into above until incorporated.
3. Set aside pecan pieces and pecan halves until crust is ready to be filled.

Assembling Pie: 

1. Preheat oven to 350°F with a baking sheet on the middle rack.
2. Roll out pie round and fit into a 9-inch pie plate. Leaving a half-inch excess to hang over the edge.
3. Crimp the edge and place in freezer for 15 minutes.
4. Line the pie with foil and fill to the top with pie weights.
5. Par bake at 350 degrees for 25-30 minutes.
6. Remove from oven and allow to cool completely. Remove pie weights and foil once cooled.
7. Reduce oven temperature to 325 degrees.
8. In an even layer, pour pecan pieces in bottom on par baked crust. In an even layer, pour pecan halves on top.
9. Slowly pour pecan filling over the pecans.
10. Place pie on baking sheet in oven and bake at 325 degrees until edges are set and center is slightly loose, about 45 minutes.
11. Let pie cool before slicing and serving.