You may have had eaten a lot of pies during the holidays. Or you are still lingering that pecan pie that you had at your mother’s house. For me, I had too many cakes. Or I had made too many cakes. And I am in the mood for pies.
The pie crust here is short crust pastry (pâte brisée). You can also use a shortbread crust which will make a richer and more buttery pie. Now for the bourbon addition, I will have to say that it simply takes the already perfect pecan pie to another level. And I am saying it from my multiple experiences of making this pie for my clients. Just two tablespoons, and that’s good enough to bring out the new character of this pie – a fairly strong bourbon flavour, yet not overwhelming.
Ingredients (9-inch pie):Short Crust Pastry
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon white sugar
1 stick unsalted butter, cut into little cubes, chilled
1/4 cup ice water Filling 4 large eggs 1/2 cup maple syrup 1/2 tablespoon corn syrup
Prepare the crust by placing flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.
Gather dough into a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Remove the dough from the fridge. Roll dough on a floured surface into a 12-inch circle. Fit into a 9-inch round tart pan. Transfer to freezer to chill for at least an hour (It helps dough from shrinking when being baked).
Preheat oven to 350F. Place tart pan onto baking sheet to catch any spilling.
To prepare filling, in a large bowl, whisk eggs, corn syrup, maple syrup, butter, bourbon, vanilla and salt until smooth. Pour mixture into chilled pie crust. Then arrange pecans in the concentric circles on top of pie filling.
Bake for 50 to 55 minutes, until the center is just set. Set aside to cool. Serve warm with vanilla ice cream or whipped cream.