Bourbon Walnut Pie
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 tbsps
All-Purpose Flour1 cup
Sugar1 tsp
Salt1 large
Egg1 tbsp
Milk3 large
Egg2 tbsps
Bourbon1 tsp
Vanilla ExtractDirections:
1
For crust: Blend flour, sugar and salt in processor
2
Add butter and process using on/off turns until mixture resembles coarse meal
3
Whisk egg and milk in small bowl to blend, then add to processor
4
Blend until moist clumps form
5
Gather dough into ball and flatten into disk
6
Wrap dough in plastic and refrigerate 1 hour
7
(Dough can be prepared up to 2 days ahead
8
Keep refrigerated
9
Let dough soften slightly before rolling out
10
) Blend flour, sugar and salt in processor
11
Add butter and process using on/off turns until mixture resembles coarse meal
12
Whisk egg and milk in small bowl to blend, then add to processor
13
Blend until moist clumps form
14
Gather dough into ball and flatten into disk
15
Wrap dough in plastic and refrigerate 1 hour
16
(Dough can be prepared up to 2 days ahead
17
Keep refrigerated
18
Let dough soften slightly before rolling out
19
) For filling: Preheat oven to 350°F
20
Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend
21
Mix in all walnuts
22
Roll out dough on floured surface to 14-inch round
23
Transfer to 9-inch-diameter glass pie dish
24
Fold edge under; crimp decoratively
25
Pour filling into prepared crust
26
Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes
27
Cool pie completely in pan on rack
28
Preheat oven to 350°F
29
Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend
30
Mix in all walnuts
31
Roll out dough on floured surface to 14-inch round
32
Transfer to 9-inch-diameter glass pie dish
33
Fold edge under; crimp decoratively
34
Pour filling into prepared crust
35
Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes
36
Cool pie completely in pan on rack