Roll out the Pie Crust (1) onto a pie tin, allowing it to fall naturally.
Fold the edges in and using thumb and index finger on one hand and index finger on the other crimp the crust in.
Preheat your oven to 350 degrees F (175 degrees C).
Lightly prick the crust with a fork to prevent the crust fom puffing up. Crumple some parchment paper and place gently into the middle. Pour some beans or other oven-safe weight into the middle to weigh down the pie crust.
Place pie crust on baking tray in the oven to bake for 10 minutes.
Meanwhile place your Pecans (1 1/2 cup) into the food processor and pulse.
In a stand mixer bowl add the Brown Sugar (1 cup) and Butter (1/2 cup). Mix on medium speed for about a minutes until the sugar is fully mixed with the butter.
Add the Egg (3) one at a time and mix for 30 seconds on medium speed after each addition.
Add the Salt (1/4 teaspoon), Vanilla Extract (2 1/2 teaspoon), Corn Syrup (1/4 cup), Maple Syrup (1 cup), Ground Cinnamon (2 teaspoon), Dried Orange Peel (1/2 teaspoon) and give it a quick mix. Then add the All-Purpose Flour (1/4 cup) a little at a time. Scrape the bottom and mix once more. Finally add the pecans and give it a mix.
Remove the pie crust from the oven. Pour the pecan mixture, arrange some Pecans (to taste) along the edge and bake in preheated oven for 45 minutes to an hour.
Let the pie cool completely before slicing. Serve with toppings of choice.