Preheat oven to 375°F (190°C). Spray a 10-inch cast-iron skillet with baking spray with flour.

Roughly chop 1½ cups (213 grams) pecan halves.

In a medium saucepan, melt butter over medium heat; bring to a boil. Whisk in brown sugars and corn syrups. Cook until sugars dissolves and syrups are combined, 1 to 2 minutes. Whisk in bourbon, vanilla, salt, and cinnamon, and cook for 1 minute. Remove from heat, and stir in chopped pecans. Let cool for at least 5 minutes.

On a lightly floured surface, roll All-Butter Pie Dough into a 12-inch circle. Transfer to prepared skillet, letting excess dough go up and over sides.

In medium bowl, lightly whisk 3 eggs (150 grams). Slowly whisk into slightly cooled pecan filling. Pour into prepared crust, and fold edges of dough over filling, lightly pinching folds so filling does not leak. Place remaining ½ cup (71 grams) pecans halves in a concentric circle on top of filling.

In a small bowl, lightly whisk remaining 1 egg (50 grams). Brush dough with egg wash, and sprinkle with turbinado sugar.

Bake until lightly golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 55 minutes to 1 hour, covering with foil after 40 minutes of baking to prevent excess browning. Let cool on a wire rack for at least 20 minutes. Serve warm or at room temperature.