Prepare your pie dough as directed. On a floured work surface, roll the dough into a 14-inch circle and drape it across a 9-inch pie plate. Gently nestle the dough into the edges of the pan. With scissors or kitchen shears, trim around the edge so you have an even 1-inch overhang. Fold the overhang under itself to create a thick border that rests over the rim of the pan. Use a fork to press gently all around the perimeter for an easy starburst effect (see photos). Place the pie pan in the refrigerator to chill while you make the pie filling.
Preheat the oven to 375 degrees Fahrenheit with racks in the middle of the oven and the lower third of the oven. Place the pecans on a large, rimmed baking sheet and bake them for 5 to 6 minutes, until fragrant. Set the pan aside to cool, for now.
In a medium mixing bowl, whisk the eggs until they are pale yellow. Add the maple syrup, melted butter, vanilla extract, optional bourbon, and salt. Whisk until well blended.
Remove the pie pan from the refrigerator and arrange the toasted pecans evenly inside the pan. Whisk the maple syrup mixture once more, then drizzle all of it over the pecans.
Place the pie on the middle rack, and your empty baking sheet on the rack below to catch any potential drips. Bake for 40 to 50 minutes, or until crust is golden brown and the middle of the pie has puffed up (it will sink as it cools).
Let the pie cool on a wire rack for 1 hour. Carefully slice the pie with a sharp knife and serve with vanilla ice cream or whipped cream, if desired. This pie will keep well in the refrigerator, covered, for up to 3 days.