To make the pastry, sieve the flour and icing sugar into a large bowl. Cut the butter into small cubes and rub into the flour and icing sugar mix until it forms a mixture similar to the texture of breadcrumbs.

Add the egg and milk to the breadcrumbs and bring the mix together into a ball of dough. Once the ball of tough has come together, place in a smaller bowl, cover with clingfilm and leave in the fridge to rest for 30 minutes.

After letter the ball of dough rest, roll out on a lightly floured surface until roughly half a centimetre thick. Line an 8 inch pie tin with the pastry and fill with baking beads. Bake in the middle of the oven at 200C (or gas mark 6) for roughly 10 mins. Take out the baking beads and cook uncovered for a further 10 mins until golden brown.

Place the pie shell to one side while you make the filling.

Next, place the butter, maple syrup, vanilla and bourbon into a heavy based saucepan on a low heat. Stir gently allowing the butter and sugar to melt until a syrup is formed. Try to avoid stirring too often at this stage. Take the pan off of the heat and leave to cool for at least 10 minutes.

Add the beaten eggs to the cooled syrup until fully combined. Roughly chop some of the toasted nuts and spread over the bottom of the pie crust with the remaining toasted pecan halves. Pour over the syrup. You may find it easier to do this when the pie is already on the oven shelf to avoid spilling it on the way to the oven.

Cook the pie in the middle of the oven for 40-50 minutes. The pie should be golden brown and caramelised. You will know that the pie is done when it is still slightly wobbly and soft.

Place the glazed pecan halves on top of the pie in a spiral pattern before placing on a wire wrack to cool.