Rye-Infused Bourbon Pecan Pie

First, make the crust. In a large bowl, whisk together the all-purpose flour, rye flour, and salt.

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

Preheat your oven to 350°F (175°C).

Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie plate. Crimp the edges.

For the filling, melt the butter in a saucepan over medium heat. Stir in the brown sugar and maple syrup and bring to a simmer, stirring until the sugar is dissolved.

Remove from heat and let cool slightly. Whisk in the eggs one at a time, then stir in the bourbon, vanilla extract, and salt.

Stir in the pecans.

Pour the filling into the prepared pie crust.

Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. If the crust starts to brown too quickly, cover the edges with foil.

Let cool completely before serving. Enjoy!