Maple Pecan Pie

1 (9-inch)"deep dish" pie crust 1 cup real maple syrup 3/4 cup packed brown sugar 3 large eggs 1/4 cup sugar

3 tablespoons butter, melted 1 tablespoon flour 1 teaspoon vanilla flavoring 1-1/2 cups chopped pecans 30 Pecan halves

Directions for crust:
Preheat oven to 450°. Grease a "deep dish" pie pan and place the crust in it. Flute the edges. Line the crust with aluminum foil and hold it in place with a layer of uncooked rice. Bake until the edges of the crust are lightly browned (about 15 minutes.) Carefully remove the foil and rice and bake another 5 minutes or so until the entire crust is lightly browned. Remove from oven and cool on a rack.


Directions for filling:
Reduce the oven temperature to 350°. Place syrup, brown sugar, eggs, sugar, butter, flour, and vanilla in a mixing bowl and whisk them together until well blended. Place the chopped pecans in the cooled pie crust and spread them evenly. Pour the syrup mixture into the pie crust. Arrange the whole pecans around the outer edge of the crust. Bake for about 50 minutes, or until filling is set and slightly raised. Remove pie from oven and cool on a rack.

Notes:
Serve with whipped cream or whipped topping, garnished with a sprinkle of cinnamon and a pecan half.