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Southern Bourbon Pecan Pie Recipe

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This recipe for Southern Bourbon Pecan Pie, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gladys Stallings

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
4 tbsp unsalted butter, cubed
3 oz pecan halves or pieces
6 oz flour, plus extra for rolling
tsp salt
2 tbsp ice water
2 tbsp bourbon, chilled

Filling:
3 large eggs
3 oz sugar
6 oz golden syrup
4 tbsp unsalted butter, melted and cooled slightly
1 tbsp bourbon
1 tsp vanilla extract
tsp kosher salt
8 ounces Spiced Pecans, recipe follows, coarsely chop 6oz and leave the remaining 2oz whole

Spiced Pecans:
1 tsp kosher salt
tsp ground cumin
tsp cayenne pepper
tsp ground cinnamon
tsp dried ground orange peel
1 lb pecan halves
4 tbsp unsalted butter
C packed light brown sugar
2 tbsp packed dark brown sugar
2 tbsp water

Directions:
Directions:
To make the crust: Chill the butter in the freezer for 15 minutes.
Pulse the pecans 6 to 7 times in a food processor or until finely ground.
Add the flour and salt, and pulse an additional 4 to 5 times.
Add the butter and pulse 6 to 7 times, until the texture looks mealy.
Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough.
Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.

To assemble and bake the pie:
Heat the oven to 350 degrees F.
Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
Remove the dough from the refrigerator.
Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle.
Open the bag again, and sprinkle the top of the dough with flour.
Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep.
Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top.
Bake for 20 minutes.
Place the remaining 2 ounces of whole pecans in a border on the edge of the filling.
Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean.
Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.

Spiced Pecans:
Line a half sheet pan with parchment paper and set aside.
Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
Place the nuts in a 10-inch cast-iron skillet and set over medium heat.
Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted.
Add the butter and stir until it melts.
Add the spice mixture and stir to combine.
Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula.
Allow the nuts to cool completely before transferring to an airtight container for storage.
Can be stored for up to 3 weeks.

 

 

 

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