Taught this Bourbon Pecan pie in a recent cooking class. The guests wanted me to add more Bourbon than the recipe called for….I thought it had just enough but you can eliminate it all together. The crust is perfect. Years ago when I was catering lots of Thanksgiving pies..I was always so nervous when taking pies out of the oven. I was always scared I would ruin the pie by accidently knocking off a bit of the fluted crust. I solved that problem by using a removable bottom Quiche pan! Comes out beautiful every time! It takes 3/4 of this Perfect Pie Crust recipe.
Pans are tin and not Stainless Steel. 8″ or 9″X 2″deep. Towel dry immediately after washing in warm, soapy water to prevent rusting. Spray the pan with PAM Spray before putting in your pie crust.
Perfect Pie Crust
2 1/2 cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons unsalted butter, ¼”cubed and chilled in freezer for 1 hour
8 tablespoons (butter flavor) Crisco shortening, chilled in freezer for 1 hour
6-8 tablespoons ice water
Pulse flour, salt and sugar to combine in a food processor. Add frozen shortening and butter; pulse to coarse meal stage. (30 seconds). Add water slowly pulsing just until the dough comes together. Divide dough in two, wrap in plastic wrap and chill. (If making a two crust pie.) Use as directed in your recipe. Best results: Roll and fit pie crust into a standard pie pan. Chill before filling or baking blind. Yields two crusts.
*****For the pecan pie or any pie using the Quiche Pan:
I use a Quiche pan with a removable bottom to bake the pie in….Make sure you cube and freeze the shortening and the butter before adding it into the crust. Do not roll it out…..you will need 3/4 of the crust recipe to fill the 2″ deep 8-9″ wide tin quiche pan. Just drop the crust dough into the pan without rolling it out. Cover with plastic wrap, and using your hands, press it into the bottom and sides of the pan evenly. You can take a flat-bottomed Stainless measuring cup to help flatten the crust into the sides and bottom of pan. Using your finger tips only, press the dough down each indentation of the rippled sides of the pan about a quarter inch down below the top rim. Chill the crust while you make the filling. Better yet, put it in the freezer. It took an extra ten minutes to bake the pie in this type of pan.
Bourbon Pecan Pie
1/2 cup Firmly packed dark brown sugar
2 tabsps. + 2 teasp. All purpose flour
1 1/4 cup lt. Corn syrup
1 teasp. Vanilla
1/2 teasp. salt
3 large eggs
3 Tabsps. Maker’s Mark Bourbon (optional)I prefer my pecan pie without the Bourbon
1 1/2 cups pecan halves or coarsely chopped pecans
2 tabsp. Melted butter
Unbaked Pie Shell.
Preheat oven to 375*
Combine sugar, flour, corn syrup, salt, bourbon, vanilla and eggs. Beat well. Stir in pecans and melted butter.
Pour into unbaked pie shell. Place the pie on a foil lined sheet pan with a 1″ lip to keep your oven clean! Bake for 50 min. until center of pie is set (puffed and golden brown). I tented the pie with foil for the last 10 minutes! Since every oven works differently, check the pie after 40 minutes, if the center is still a little “wet” , tent with foil and cook 10 minutes more. Cool at least 30 minutes or longer before cutting pie.
To turn this into a Derby Pie stir in 1/2 cup semi-sweet chocolate chips to raw filling.
You can garnish with a small swirl of sweetened whipped cream or a small scoop of vanilla ice cream..I LOVE Blue Bell Homemade Vanilla Ice Cream.
Have a Blessed and Happy Thanksgiving.
….until next time, Bon Appetit,