Bourbon Pecan Pie


This will just be a quick little post - it's Christmas Eve after all! Actually, since it's past midnight, it's CHRISTMAS! Merry Christmas everybody and happy holidays! It's a bit late for you to make this pie for Christmas dinner, unless you're not the one cooking the dinner, but it is a stellar pie nonetheless.


A slight twist on an original classic, this Bourbon Pecan Pie is just ridiculously good. Sweet, sticky, nutty. A scoop of ice cream and you're golden. Now go enjoy your holidays!


Bourbon Pecan Pie
Recipe from Dahlia Bakery Cookbook

Pie Crust

1 1/3 cups (175 g) pastry flour
1/3 cup (50 g) all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 cup (113 g) unsalted butter, freezer cold, cut into 1/2 inch dice
2 tablespoons vegetable shortening, freezer cold
1/4 cup (57 g) ice-cold water
1 teaspoons distilled white vinegar


Filling
1 3/4 cup (198 g) pecan halves, toasted and cooled
4 large free range organic eggs
5 tablespoons (71 g) unsalted butter, melted and slightly cooled
2/3 cup (140 g) packed brown sugar
1 cup (350 g) light corn syrup
1 tablespoon plus 1 teaspoon molasses
2 tablespoons Kentucky bourbon
1/2 teaspoon salt



For the pie crust, combine the flour, sugar, and salt in an electric mixer. Add the cold butter and shortening and mix on low speed until the mixture look shaggy and the pieces of butter are slightly smaller than peas. Stop the mixer and check the size of the butter, sifting through the mixture with your hands. If you find bigger chunks, smear them between your fingers.

Put the ice-cold water and vinegar into a measuring cup and stir to combine. Add the water-vinegar  to the flour-fat mixture on low speed and mix briefly with a few rotations of the paddle, but do not let the dough come together.

Turn off the mixture and scrape the sides and bottom of the mixer to make sure there are no pockets of dry ingredients. Squeeze a small amount of dough in your hand. The dough should come together in a clump. If it’s too dry, add a little more water a few teaspoons at a time. 

Remove the dough from the mixer, shape into a flat circle, wrap in plastic wrap, and refrigerate for at least 2 hours.

Unwrap the dough and place it on a lightly floured surface. Using a rolling pin, roll the dough out to about 12 inches in diameter and about 1/8th inch thick. Transfer the dough to a 9 1/2-inch pie tin and gently press the dough into the sides of the pan. Trim the excess dough to a 3/4th to 1 inch overhang. Fold the overhand up and over towards the inside of the pan and use your hands to gently press on the dough all around the circumference to form a neat pastry rim about 1/2 inch thick. Create your desired border. Use the trimmed dough to create pastry leaves or whatever decoration you wish.

Chill the dough for 15 to 30 minutes. 

Preheat the oven to 350 F. Line the pastry-lined pie tin with a piece of parchment and fill it with dried beans, rice, or pie weights. Bake until the bottom of the dough is baked through but not browned, 55 to 60 minutes.

Remove the pie shell from the oven and remove the parhcment, beans, rice, or pie weights. Bake the shell for a further 15 minutes to create an even golden brown colour. Remove the pie shell from the oven and let cool completely.


For the filling,  put the pecans in the prepared pie shell, arranging them however way you wish.

Put the eggs in a bowl and whisk lightly to break them up. Add the melted butter, brown sugar, corn syrup, molasses, bourbon, and salt, whisking until smooth. Pour the filling into the pastry shell. The pecans will emerge beautifully while the pie is baking.

Bake until the pie is cooked through and set, 50 to 55 minutes. To check that the pie is cooked enough, poke the tip of a small knife into the filling, which should look set up and not liquid. Remove the pie from the oven and allow to cool on a wire rack for at least 1 hour before slicing and serving.


Tags