1.       In a cup, mix the water, salt, sugar and vinegar. Place in the refrigerator until ready to use.

2.       In the bowl of your food processor, place the flour. Cut the leaf lard up into ½ inch cubes and add to the flour. Pulse about 8 times to mix. Cut the butter into ½ inch cubes and add to the processor. Pulse another 8 times. Add the water mixture slowly through the tube while pulsing again. Pulse until the dough is just coming together.

3.       Remove dough from processor and divide into two discs. Wrap the discs tightly in plastic wrap. Let the dough rest in the refrigerator at least an hour or overnight.

4.       When ready to make the pie, preheat the oven to 375 degrees F. Mix together the eggs, brown sugar, both Karo syrups, vanilla and maple extracts, and salt. Set aside.

5.       Take out one chilled pie dough and roll it to fit a 9-inch pie pan, roughly a 12-inch circle. Put the dough in the pan and crimp the edges to form a nice edge. Spread the pecans evenly over the bottom of the pie dough crust. Pour the egg mixture evenly over the pecans. Then, sprinkle the bacon bits lightly over the top of the pie. Bake for 40 – 45 minutes, until just set around the edges, but still slightly loose in the center.

6.       When done baking, let the pie cool completely. When the pie has cooled, make your icing by putting the powdered sugar in a medium bowl. In a separate very small dish, mix together the whipping cream and the maple extract. Pour into the powdered sugar and whisk until completely mixed, adding one or two teaspoons more cream if necessary. Whisk at least one minute more to thicken the icing.

7.       When pie is completely cooled, drizzle the icing, using a piping bag, over the top of the pie. Enjoy!