BOURBON-BROWN BUTTER PECAN PIE

By GadgetGirl

Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.

Ingredients

• Crust:
• 1/2 teaspoon kosher salt
• 1 1/2 cups all-purpose flour, plus more
• 3/4 cup vegetable shortening
• Assembly:
• 1/2 cup (1 stick) unsalted butter
• 3 large eggs
• 1 cup (packed) light brown sugar
• 1/2 cup honey
• 1/2 cup pure cane syrup (such as Steen's) or dark corn syrup
• 2 tablespoons bourbon
• 2 tablespoons vanilla extract
• Pinch of freshly grated nutmeg
• Pinch of ground cinnamon
• 2 cups pecans, chopped

Details

Servings 10
Adapted from bon appetit.com

Preparation

Step 1

Crust:
Whisk salt and 1 1/2 cups flour in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 tablespoons cold water and knead until dough just comes together.

Roll out dough on a lightly floured surface until about 1/4" thick. Fold in half, then in half again (so that it's folded into quarters); roll out to a 12" round. Transfer to a 9" pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1" overhang. Fold edges under and crimp. Freeze while you make the filling.

Assembly:
Place a rack in lower third of oven; preheat oven to 425°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.

Bake pie 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40-45 minutes. Transfer to a wire rack; let

Chill until firm, at least 4 hours.
do ahead:

The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. Pie can be made 3 days ahead. Cover and keep chilled.