Bourbon Pecan Pie

Name: Bourbon Pecan Pie
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: Spiced Pecans:; 1 teaspoon kosher salt; 1/2 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon dried ground orange peel; 1 pound pecan halves; 4 tablespoons unsalted butter; 1/4 cup packed light brown sugar; 2 tablespoons packed dark brown sugar; 2 tablespoons water; Crust:; 4 tablespoons unsalted butter, cubed; 3 1/2 ounces Spiced Pecan halves or pieces; 6 ounces all-purpose flour, plus extra for rolling; 1/2 teaspoon kosher salt; 2 tablespoons chilled water; 2 tablespoons bourbon, chilled; Filling:; 3 large eggs; 3 1/2 ounces sugar; 6 ounces golden syrup; 4 tablespoons unsalted butter, melted and cooled slightly; 1 tablespoon bourbon; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 12 ounces Spiced Pecans, coarsely chop 6 ounces and leave the remaining 6 ounces whole

Jason R @cook_19616932

#GoodEats #AltonBrown #Thanksgiving #Vegetarian #Dessert #Pie

https://www.foodnetwork.com/recipes/alton-brown/bourbon-pecan-pie-recipe-2041499

#GoodEats #AltonBrown #Thanksgiving #Vegetarian #Dessert #Pie

https://www.foodnetwork.com/recipes/alton-brown/bourbon-pecan-pie-recipe-2041499

Jason R @cook_19616932

#GoodEats #AltonBrown #Thanksgiving #Vegetarian #Dessert #Pie

https://www.foodnetwork.com/recipes/alton-brown/bourbon-pecan-pie-recipe-2041499

#GoodEats #AltonBrown #Thanksgiving #Vegetarian #Dessert #Pie

https://www.foodnetwork.com/recipes/alton-brown/bourbon-pecan-pie-recipe-2041499

Saved

Ingredients

60 mins

8 servings

Spiced Pecans:
1 teaspoonkosher salt
1/2 teaspoonground cumin
1/2 teaspooncayenne pepper
1/2 teaspoonground cinnamon
1/2 teaspoondried ground orange peel
1 poundpecan halves
4 tablespoonsunsalted butter
1/4 cuppacked light brown sugar
2 tablespoonspacked dark brown sugar
2 tablespoonswater
Crust:
4 tablespoonsunsalted butter, cubed
3 1/2 ouncesSpiced Pecan halves or pieces
6 ouncesall-purpose flour, plus extra for rolling
1/2 teaspoonkosher salt
2 tablespoonschilled water
2 tablespoonsbourbon, chilled
Filling:
3large eggs
3 1/2 ouncessugar
6 ouncesgolden syrup
4 tablespoonsunsalted butter, melted and cooled slightly
1 tablespoonbourbon
1 teaspoonvanilla extract
1/4 teaspoonkosher salt
12 ouncesSpiced Pecans, coarsely chop 6 ounces and leave the remaining 6 ounces whole

Saved

Steps

60 mins

1

Spiced Pecans:
Line a half sheet pan with parchment paper and set aside.
2

Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
3

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..
4

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.
5

Bourbon Pecan Pie:
To make the crust: Chill the butter in the freezer for 15-20 minutes.
6

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
7

To assemble and bake the pie: Heat the oven to 350 degrees F.
8

Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
9

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.
10

Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 6 ounces of whole pecans in a border on the edge of the filling. Bake 20-30 minutes, until the center of the pie should reach 200 degrees F. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.