Instructions

1. Make the pie dough: In the bottom of a large bowl, combine the flour, salt and sugar. Use your fingers (or a pastry blender) to cut the butter into the flour until the mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Add the quarter-cup of cold water and stir with a spoon until large clumps form. Use your hands to knead the dough together in the bowl. If necessary to bring the dough together, add the last tablespoon of water.
2. Wrap the dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours (or you can quick-firm this in the freezer for 15 minutes). You can also make this dough ahead of time and freeze it.
3. Form the crust: On a floured counter, roll the dough out into a 12- or 13-inch circle-ish shape. Gently wrap the dough around your rolling pin and transfer it to a 9-inch standard (not deep-dish) pie plate. Unfurl the dough and trim the overhang to about 1/2 inch. Crimp the overhang decoratively, then place in the freezer for 20 minutes, until solid.
4. Par-bake the crust: Preheat the oven 400F. Line the frozen crust with lightly buttered or oiled foil. Fill it with pie weights, dried beans or uncooked rice. Bake on a rimmed baking sheet for 20 minutes. Carefully remove foil and weights and let cool a little before filling.
5. Reduce the heat to 350F. Spread the pecans on a rimmed baking sheet and toast them in the oven for 10-12 minutes, stirring once or twice so that they toast evenly. Set aside to cool.
6. Prepare the filling: In a medium saucepan, combine the butter, brown sugar, golden syrup and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in the pecans, cider vinegar and vanilla extract. Pour the filling into a bowl so that it cools faster and set the mixture aside to cool for 10-15 minutes. Whisk in one egg at a time until combined. Pour the mixture into a prepared pie shell.
7. Bake the pie for 40-45 minutes. The pie is done when the edges are set and puffed slightly, and the center is slightly firm to the touch but still has some jiggle to it. Cool on a rack. Serve slightly warm or at room temperature.