Pecan-Bourbon Pie
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Cake Flour1 tbsp
Sugar1 tsp
Coarse Kosher Salt2 tsps
Lemon Juice (fresh)6 large
Egg1.333333 cups
Light Corn SyrupDirections:
1
For crust: Blend both flours, sugar, and salt in processor
2
Add butter; pulse until mixture resembles coarse meal
3
Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry
4
Divide dough in half
5
Gather each half into ball and flatten into disk
6
Wrap separately in plastic
7
Refrigerate at least 2 hours
8
DO AHEAD: Can be made ahead and refrigerated up to 2 days or frozen up to 1 month
9
If frozen, thaw in refrigerator before using
10
Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick
11
Transfer dough to 9-inch-diameter glass pie dish
12
Trim excess dough, leaving 3/4-inch overhang
13
Turn overhang under and crimp edge decoratively
14
Repeat with second dough disk
15
Refrigerate while preparing filling
16
Blend both flours, sugar, and salt in processor
17
Add butter; pulse until mixture resembles coarse meal
18
Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry
19
Divide dough in half
20
Gather each half into ball and flatten into disk
21
Wrap separately in plastic
22
Refrigerate at least 2 hours
23
DO AHEAD: Can be made ahead and refrigerated up to 2 days or frozen up to 1 month
24
If frozen, thaw in refrigerator before using
25
Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick
26
Transfer dough to 9-inch-diameter glass pie dish
27
Trim excess dough, leaving 3/4-inch overhang
28
Turn overhang under and crimp edge decoratively
29
Repeat with second dough disk
30
Refrigerate while preparing filling
31
For filling: Position rack in center of oven and preheat to 350°F
32
Whisk eggs in large bowl
33
Whisk in both sugars, then next 5 ingredients
34
Stir in pecans
35
Divide filling between prepared crusts
36
Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes
37
Cool pies completely on rack
38
DO AHEAD: Can be made 1 day ahead
39
Cover with foil; store at room temperature
40
Position rack in center of oven and preheat to 350°F
41
Whisk eggs in large bowl
42
Whisk in both sugars, then next 5 ingredients
43
Stir in pecans
44
Divide filling between prepared crusts
45
Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes
46
Cool pies completely on rack
47
DO AHEAD: Can be made 1 day ahead
48
Cover with foil; store at room temperature