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Maple Bourbon Pecan Pie

Maple Bourbon Pecan Pie

Think of Bourbon and Whiskey as the wine of the spirit world. It takes a long time to make, skillful blending and requires aging in oak for the most part. Some times it is aged in new oak or used sherry oak barrels. Similar to well make wine, Bourbon and Whiskey can age for quite some time after bottling. That is why we are featuring an irresistible Pecan Pie with a dash of Bourbon to add that extra kick and spice. Best new of all, we use half the amount of maple syrup required, no corn syrup is used and the egg whites help save you some calories. You can use pre-made pie crust but we recommend making your own from scratch. Pair this nutty and flavorful pie with a Port.

Ingredients for the crust:

  • 2 1/2  cups all purpose flour
  • 1  1/2 teaspoons kosher salt
  • 1 1/2 tablespoons granulated sugar
  • 1/2 pound cold unsalted butter, cut into dice
  • 1/2 cup ice water, more as needed
  • 5 cups dried beans (for baking)
Ingredients for the filling:
  • Cooking spray
  • 3/4 cups pecan halves
  • 1/4 cups finely chopped pecans
  • 3/4 cups maple syrup
  • 3 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten

Crust Preparation:

1. Combine flour, salt and sugar at low speed in a mixer. Add butter and mix until pea-size lumps form. Raise the speed to medium low and add 1/2 cup ice water. Mixing until the dough holds together.

2. Shape the dough into a ball and wrap it loosely in plastic, then roll it into a disk. Refrigerate at least one hour or up to 3 days before rolling.

3. On a flat surface, lightly dusted with flour, roll the chilled dough into a circle about 16 inches in diameter.  Lift it an set it into your pie pan and press the sides firmly against the pan, fitting the dough down into the edges. Trim excess dough with kitchen scissors. Pinch around the top rim. Refrigerate in pan until cold and firm, at least 45 minutes.

4. Heat the oven to 400 degrees, prick the bottom of dough with a fork. Lay a piece of parchment or wax paper in the pan, then fill the pan with dried beans. Bake for 15 to 29 minutes until the sides of the crust have set and turned light golden brown.

Filling Preparation:

1. Preheat oven 350 degrees.

2. Combine the pecans and remaining ingredients in a bowl. Stirring well to combine. Poul filling into the crust and bake at 350 degrees for 38 minutes or until the center of pie is almost set. Cool on wire rack.

Contributed by Monica Yu , Assistant Wine Buyer for Plume Ridge Bottle

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