Rich, Caramel Pecan Pie with Bourbon.
I know a lot of people look forward to pecan pie all year long and wouldn’t consider it Thanksgiving without a slice. Personally, I have a love-hate relationship with pecan pie.
First of all, I’m not a huge fan of pecans. However, I don’t mind them as much in pecan pie because they are so completely covered in the syrupy filling that not a lot of pecan flavor gets through. Which brings me to my other issue with pecan pie… it’s too damn sweet. Two bites of pecan pie and I feel in danger of going into a sugar coma.
Then I discovered Sorghum Syrup. Sorghum syrup is made from sorghum grass juice. The flavor is complex, deep and almost leathery. It also has a very high ratio of taste to sweetness. It is sweet – but not sickeningly so like corn syrup. You can find it at some grocery or specialty stores. I ordered mine on Amazon. It’s a little pricy, but in combination with the bourbon, it absolutely transforms the traditional super sweet pecan pie into something that tastes more like dark caramel. In other words, if you’re going to make Pecan Pie, it’s worth every penny.
For those of you, like me, who aren’t pecan lovers – this pie would be awesome with roasted almonds instead.Print
Sorghum Syrup and Bourbon in this recipe transform the traditionally super sweet Pecan Pie into something that tastes more like dark caramel.
FOR THE PIECRUST:
- 2 cups unbleached all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable shortening
- 6 tbsp cold butter, cut into small chunks
- 1 tbsp cider vinegar
- 1 egg yolk
- 1 tsp pure vanilla extract
- 1/4 cup ice water
FOR THE FILLING:
MAKE THE PIE CRUST
- In a medium size bowl, whisk the flour, sugar, salt and nutmeg to combine. Add the shortening and the butter and rub into the flour mixture with your fingers until the mixture resembles course crumbs with a few pea size chunks of butter throughout.
- In a small bowl, whisk the vinegar, egg yolk, vanilla and ice water with a fork to combine. Add to the flour mixture and toss gently with your hands until all the dry ingredients are moistened and you can squeeze the dough into a ball. Do not over work the dough.
- Pat the dough into a small disk and wrap in plastic wrap. Refrigerate for at least 1/2 hour and up to 2 days.
- Roll the dough on a lightly floured surface into a 14-inch circle. Run a large spatula or dough scraper under the dough as you roll to ensure your crust is not sticking to your rolling surface. Add additional flour as necessary.
- To place the dough in your pie plate, fold the dough in half (I use a large mettle spatula for this task) and then fold it over again, making a triangle. Place the dough in the pan with the tip of the triangle in the center of the pan. Unfold and gently press into the pan, making sure the crust is snug in the corners of the pan.
- Trim the excess dough from the edges with kitchen sheers, leaving enough to create a nice high edge to your pie, about an inch of overhang. Fold the overhang under itself so you have a cylinder that rests on the edge of the pie plate.
- With one hand on the inside of the edge, and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your outside hand to form a U or V shape. Continue this crimping motion around the entire edge.
- Cover with plastic wrap and chill in the refrigerator for another 30 minutes, or up to 2 days.
MAKE THE FILLING:
- Preheat the oven to 375.
- In a medium size bowl, whisk both sugars with the flour, salt, nutmeg, eggs, sorghum syrup, bourbon, butter and vanilla until smooth. Fold in the pecans.
- Pour the filling into the pie shell and cover loosely with foil. Bake for 50 minutes then remove the foil and bake for about 10 minutes more – until the crust is golden and the filling is just set.
- Let cool completely on a wire rack, at least 4 hours.
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