FOR THE PIE CRUST (MAKES 2 CRUSTS) – 2 1/2 cups all purpose flour – 1 cup unsalted butter, cold – 1 tsp salt – 1 tsp granulated sugar – 1/4 cup ice water FOR THE FRANGIPANE FILLING – 1 cup unsalted butter – 1 cup dark brown sugar – 2 eggs – 2 tsp vanilla bean paste or vanilla extract – 2 tsp bourbon – 1/2 tsp salt – 2 cups ground toasted pecans, see note about making them below – 2 Tbsp all purpose flour – 70 or so pecan halves, for topping – 1/4 cup maple syrup, for brushing