Preparation

• Roll out and fit a bottom pie crust into a 12-inch cast iron pan, shaping the edge of the crust so it comes at least a ½-inch over the top of the edges of the pan. Use your fingers to crimp the edge of the pie crust. Cover and refrigerate while you prepare the filling.
• Put the pecans in a dry skillet or saucepan and set it over medium heat. Let the pecans toast, stirring from time to time, until they are darker in color and starting to smell toasty. Watch them carefully; they burn easily. Dump them out onto a plate and let cool completely.
• Heat the oven to 325° F (176° C).
• Crack the eggs into a medium size bowl and beat with a wire whisk until they are broken up and blended. Whisk in the sour cream, stirring until completely incorporated.
• Add both sugars, maple syrup, apple cider vinegar, melted butter, and vanilla extract and whisk to combine.
• Mix the flour and salt together in a small bowl, add to the batter and whisk until completely incorporated. Stir in the toasted pecans.
• Pour the filling into the crust and bake for 30 minutes. Reduce oven temperature to 300° F (148° C) and bake for 30 minutes more. Let the pie stand in the oven with the door closed for an hour then remove and let cool completely before serving.