Maple Bourbon Pecan Pie (CS)

By hmp13

The dough recipe makes enough for two pies. Double the filling recipe or freeze half the dough for another time.

Ingredients

• Filling:
• 2 1/4 cups flour, plus 1/4 cups for rolling out the dough
• 1 1/4 sticks cold butter, cut into small cubes
• 3 tablespoons cold or room temperature shortening
• 3 tablespoons sugar
• Pinch of salt
• 1/2 cup plus 2 tablespoons cold whole milk
• 2 cups pecan pieces
• 1 cup dark corn syrup
• 1/2 cup maple syrup
• 1/2 cup sugar
• 3 large eggs
• 1/2 stick butter, melted
• 4 tablespoons Jack Daniel’s bourbon
• 1 teaspoon vanilla

Preparation

Step 1

Make the pastry dough: with your hands, 2 forks or a pastry blender, combine all ingredients except the milk into a mixing bowl, until the butter and shortening form pea-sized pieces. Add the milk and mix until incorporated and a dough forms. Do not overmix. Divide the dough in half and wrap each half in plastic wrap. Let half the dough rest for an hour in the refrigerator. Freeze the other half or chill it in the refrigerator if you plan to bake a second pie in just a few days.

Make the filling: In a large bowl, whisk all the ingredients together until well combined. Set aside.

Assemble the pie: Preheat the oven to 325. Roll out the chilled dough on a lightly floured surface to form a circle that is 10 inches in diameter, ¼ inch thick. Line a 9 inch pie pan with the rolled out dough. Crimp the edges of the crust.

Pour the filling into the pie shell. Bake at 325 for 30 minutes, then turn down the oven to 300. Bake for another 25 minutes, until pie is set. Cool and serve.