We used a Japanese brass cutter to form the tiny maple leaves that adorn this pie. You can also use a sharp paring knife.
Roll out half the dough to a thickness of 1/8 inch and use to line a 9-inch pie tin, leaving a 1-inch overhang. Fold under evenly, indenting all around with your thumb. Roll out remaining dough and cut out four dozen leaves. Cut four 5/8-inch-wide strips a little longer than diameter of pie. Set on a parchment-lined baking sheet. Chill all pastry until firm.
Whisk together eggs, syrups, and brown sugar. Stir in butter, vanilla, lemon zest, and lemon juice. Fold in chopped pecans.
Pour filling into pie shell. Carefully apply pastry strips about an inch apart across top of pie, trimming off any overhang. Brush strips with ice water, and attach leaves end to end. Place a leaf on each thumbprint, attaching with ice water. Place pecan halves in spaces between strips. Chill until firm.
Heat oven to 375 degrees. Brush exposed pastry with egg glaze. Bake for 40 minutes, or until knife tip comes out clean. Serve warm or cold, with whipped cream if desired.