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Bourbon Pecan Pie - NY Times
Author/Submitted by:
Servings: 8
Categories:
Alcohol
/
Crust-Pie
/
Desserts
/
Pies & Pastries
Ingredients: 1 1/4
cups
all-purpose flour 2
teaspoons
sugar 1
teaspoon
salt 4
tablespoons
sweet butter; cold,
cut up
3
tablespoons
shortening,
cold
3
tablespoons
water,
iced
3
eggs,
beaten
1
cup
sugar 1/2
cup
light corn syrup 1/2
cup
dark corn syrup 1/3
cup
unsalted butter,
melted
2
tablespoons
bourbon 1/2
teaspoon
salt 1
cup
pecans,
chopped
Directions:
1.
Crust
Place flour, sugar, and salt in bowl of food processor. Pulse just to combine. Add butter and shortening. Pulse until mixture resembles coarse meal. With machine running, slowly pour in water. Process just until mixture begins to come together. Gently press dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
2.
On a lightly floured surface, roll out dough to fit a 9 in. plate. Place dough in plate and trim, crimp edges.
3.
Preheat oven 375 degrees.
4.
Filling
Whisk together the eggs, sugar, light and dark corn syrups, butter, bourbon and salt. Place the pecans in the bottom of the pie plate. Pour the filling over the pecans. Bake until set, about 35-40 minutes.
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