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1
Heat oven to 350 degrees.
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2
For crust, stir first three ingredients together in a large bowl. Cut in shortening until crumbly.
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3
Mix egg yolk, water, vinegar, and extract together in a small bowl. Pour over first mixture. Work together with a fork until crumbly.
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4
Remove 1/2 cup of dough. On lightly floured surface, roll to 1/8 inch thickness. Use a small maple leaf cutter to cut into 15 leaves. Set aside.
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5
Roll remaining dough out on lightly floured surface to fit a 9-inch deep dish pie plate. Place crust into plate. Crimp edge as desired.
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6
For filling, in a large mixing bowl, beat eggs and brown sugar on medium speed for 2 minutes. Add syrup, sour cream, butter, flour, and vanilla. Beat on medium speed for 1-2 minutes until smooth. Stir in pecans. Pour into crust.
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7
Arrange 8 of the maple leaves on crimped edge of crust, pushing in slightly to adhere to crust.
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8
Bake for 25 minutes.
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9
Remove from oven and arrange remaining maple leaves on top of pecans.
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10
Return to oven for 20-30 minutes more until center is set, covering crimped edge with foil if necessary to prevent over-browning.
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11
Remove from oven and cool for 30 minutes. Slice into wedges to serve. Serves 8.
