Preheat oven to 400°F (200°C). Roll out pastry, line pie plate and set aside to chill in refrigerator while preparing the filling.
For the filling: In a large mixing bowl, stir together the flour, brown sugar, granulated sugar and salt. Add the cream and eggs and beat on medium speed for about 3 minutes, until sugar is mostly dissolved. Stir in the vinegar and vanilla extract. Stir in the butter and the nuts.
Pour filling mixture into the crust and bake on a lower rack of the oven for 10 minutes at 400°F (200°C), then reduce the temperature to 350°F (170°C) and bake for an additional 30-40 minutes, until filling is set at the edges but still wobbly in the middle. If you find the crust or top to be browning too quickly, you can turn the oven temperature down to 300-325°F (150-160°C).
Remove pie from oven and cool completely on a wire rack before slicing. Can be served chilled, at room temperature (my favorite) or warmed with a scoop of ice cream. Store tightly covered in refrigerator for up to 4 days.
Notes
*To toast the pecans: preheat oven to 350°F (170°C). Spread pecans in a single layer on a rimmed baking sheet. Bake for 10 minutes, until fragrant and slightly darkened. Set aside to cool.Recipe adapted fromKing Arthur Flour.