Pie crust
1-In a large bowl, combine flour, sugar,: In a large bowl, combine flour, sugar, and salt. Add the cubed butter and use your fingers or a pastry blender to cut the butter into the flour, doing so until the butter is broken down into pea-sized pieces. Add ¼ cup ice water and stir with a wooden spoon or rubber spatula until the dough starts coming together. Then use your hands to bring the dough together. If necessary, add another tablespoon of cold water. The dough should just be sticking together. Try not to overwork it.
2-Transfer the dough onto a piece of: Transfer the dough onto a piece of plastic wrap. Flatten it into a disc and wrap it up. Roll the edges of the crust on the countertop (like a wheel) to smooth out the edges. Transfer to your refrigerator for 1 hour (or up to 2 days). Note: If you’re planning on toasting your pecans, now would be the time to do it.
3-Let the pie crust sit at room: Let the pie crust sit at room temperature for several minutes until it is no longer rock-hard, but still cold (this will depend on how long it was the fridge). Roll out the dough on a floured surface until it is a 12-13 inch circle.
4-Lightly spritz a 9-inch deep dish pie: Lightly spritz a 9-inch deep dish pie plate with non-stick spray, then transfer the crust to the pie plate. Trim and fold/crimp the excess crust around the edges. Place the crust in the refrigerator for about 20 minutes while you prepare the filling.

Filling
5-Preheat oven to 350°F with a rack: Preheat oven to 350°F with a rack in the center to lower third of the oven. In a saucepan over medium heat, melt butter. Add brown sugar and maple syrup and whisk until smooth and combined. Bring the mixture to a low simmer (bubbles forming around the perimeter of the pan), then remove from the heat. Pour the mixture into a bowl to cool for 15 minutes.
6-Add eggs, salt and extract to the: Add eggs, salt and extract to the syrup mixture, whisking until combined.
7-Sprinkle the chopped pecans in the bottom: Sprinkle the chopped pecans in the bottom of the uncooked pie crust. Pour the syrup mixture over the pecans, rearranging the pecans if necessary. Lightly spritz a piece of foil with non-stick spray. Cover the pie with foil and bake for 30 minutes. Remove the foil, then continue baking for another 15-25 minutes (approximately), until the edges are set but the very center of the pie is still a bit jiggly (like gelatin).
8-Sprinkle the top of the pie with: Sprinkle the top of the pie with a few sprinkles of flaky finishing salt. Place on a wire rack to cool completely (several hours).