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Vermont Maple Pecan Pie

Pie Crust:
2 cups all-purpose flour
1 cup cake flour
1/2 Teaspoon salt
1 cup Buttered Flavored Crisco, cut into small pieces
1/3 cup ice water
1 egg, slightly beaten
1 Tablespoon cider vinegar

Crust: Place flours and salt into food processor. Pulse to blend. Add Crisco pieces and pulse until mixture resembles coarse meal pieces. Place flour mixtures into a medium sized bowl. Set aside. In another small bowl, mix water, egg and vinegar until blended. Using a fork, gently toss flour while sprinkling with water/vinegar mixture. Add enough water just until dough forms. Divide into 2 equal pieces. Wrap each in plastic wrap and chill at least one hour or over-night. Roll out 1 disk into a 12-inch circle and place into a 9-inch pie plate. Flute edges.

Filling:
3/4 cup dark corn syrup
1/4 cup maple syrup
1 teaspoon maple extract
1/2 cup sugar
3 extra large eggs
1 teaspoon vanilla
2 tablespoons unsalted butter, melted
2 cups pecan halves
1/2 teaspoon salt

Preheat oven to 350 degrees. Whisk together corn syrup, maple syrup, extract, sugar, eggs and vanilla. Stir in the melted butter. Add pecans and salt. Pour into pie shell. Bake for 45 minutes. Cool completely.