Recipe Index

Ingredients

• 2½ cups all-purpose flour
• 2 tsp. granulated sugar
• 1 tsp. kosher salt
• 1 cup (2 sticks) cold unsalted butter, cut into 1-inch slices
• ⅓ cup ice cold water, or more as needed
• 2 Tbsp. apple cider vinegar
• 4 large eggs
• 4 Tbsp. unsalted butter, melted and slightly cooled
• 1 Tbsp. cornmeal
• 1 Tbsp. vanilla extract
• 1 tsp. kosher salt
• 1 cup cane syrup or dark corn syrup
• ½ cup granulated sugar
• ½ cup packed light or dark brown sugar
• 3 Tbsp. bourbon
• 2½ cups toasted pecan halves
• 1 partially-baked Flaky Pie Crust

Method

1. Pulse the flour, 2 tsp. granulated sugar and 1 tsp. kosher salt in a food processor, or whisk them in a large bowl, for the bourbon pie crust.
2. Add the cold butter slices and pulse about 15 times, or cut the fat in with a pastry blender, until most of the butter is in pea-size pieces with a few larger pieces remaining.
3. Pour the ice water and apple cider vinegar over the crumbly mixture and pulse, or fold with a spatula, until the dough looks like tiny clumps with no large pockets of flour.
4. Tip the mixture onto the work surface, gather it with a light touch and pat the dough to about 1 inch thick, then fold it in half and pat it back down twice more.
5. Shape the dough into 2 round discs with smoothed sides, wrap the discs tightly in plastic and rest the pastry in the refrigerator for at least 30 minutes and up to 3 days.
6. Heat the oven to 350°F, roll one disc on a lightly floured surface into an 11-inch circle and transfer the pastry to a 9-inch pie plate, fitting it in and trimming any overhang beyond 1 inch.
7. Prick the crust base all over with a fork, line it with foil or parchment, fill it with pie weights or dried beans and par-bake the shell until the bottom is dry and the edges are set, then lift out the lining and weights and cool the crust briefly.
8. Whisk the eggs with the melted butter, cornmeal, vanilla and 1 tsp. kosher salt in a large bowl for the pecan filling.
9. Whisk the cane syrup, ½ cup granulated sugar, brown sugar and bourbon into the egg mixture until the filling is smooth.
10. Arrange the toasted pecan halves in the par-baked crust and pour the bourbon filling over the nuts so they rise through the syrup.
11. Bake the bourbon pecan pie for 45 to 55 minutes until the edges are set and the centre still has a slight jiggle.
12. Cool the pie completely on a rack so the filling finishes setting before it is sliced.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data