Republished from 2014, the photographs are currently missing because they're on a computer that is in need of repair...: I try to save baking for special occasions like birthdays, mama-baby time, Thanksgiving, Christmas. The calories and sugar do only a fleeting bit of good, emotionally. Especially for me, the poster child for emotional eating, be it happy or sad, I eat my feelings. I rarely meet a homemade mix of sugar and butter that I don't desire. Couple Thanksgiving and Christmas and there is a lot of seduction going on during the end of each year.
Everyone loves pecan pie, and while this particular pie can be executed by way of pretty basic recipe I think the concoction I've come up with below is special. I've made many pecan pies over the years that left me complacent, I was happy with my great grandmothers recipe, or even the back of a Karo bottle. But this one is different from the others. Free of GMO syrup, a few splashes of bourbon that bubble and "burn off" in the most pleasing way to your senses. Oh you guys, a full cup of brown sugar, this is not the time for plain white sugar because we're getting down to business. Three well beaten eggs, almost whipped that make it stand at perfect attention. This could become the pecan pie standard, one that your family will hold you to at the fourth quarter of each year.
I already mentioned seduction, but nothing really does me in better than my husband throwing on his skull cap, a pair of overalls and inviting our son to help him rake leaves. Singer was napping during this particular baking session, so the boys went outside to play while I made a few pies for a party that evening.
I'd like to introduce you to Lyle's Golden Syrup. You may be familiar with it, but I'm going to assume most people aren't as Karo Syrup sales are likely higher than Lyle's, especially due to its availability and name. This is a fun post, I'm not going to give anyone a speech about GMOs. I will say that we avoid all non organic corn products simply because well over 80% of corn in this country is GMO. I don't like the idea of changing nature, especially things we cook up and consume. If GMOs don't have any consequence to you Karo Syrup will absolutely work in this pie. But Lyle's really is delicious, and is now a pantry staple. We buy Lyle's at Earthfare, if you have trouble finding it locally Amazon has it readily available. There are also other gmo free options out there if you can't get your hands on this one.
Let's move on to the recipes, make sure you read them and their Tips and Notes section more than once before you start.
Bourbon Pecan Pie
Ingredients:
1 cup brown sugar
2/3 cup Lyle's Golden Syrup
2-3 tablespoons bourbon
4 tablespoons unsalted butter
3 eggs
1/4 teaspoon salt
pecans to cover (usually 3/4 cup)
pie crust (recipe to follow)
Recipe:
Preheat oven to 350F. In a large bowl, or mixing stand beat three eggs until well mixed, almost whipped- you are not going for peaks by any means. Over medium high in a hefty saucepan heat the brown sugar, Lyles, and butter to boiling point. Stir constantly, mixing any foam that clings to the side of the pan back in with the boiling sugar. After a minute of boiling add bourbon and continue cooking for at least one minute, remove mixture from heat and let cool for 4-5 minutes. When the syrup has cooled considerably, but is still warm, temper in the eggs. Be very patient during this addition, make sure your eggs mix in well and do not cook during this process. Add salt and then pour mixture into pie crust. Evenly spread pecans over the top of the mixture, chopped or halves- your preference. Bake 50 minutes. Watch pie crust, if you feel it's cooking too quickly pull out and add an aluminum foil crown around the circumference to keep it soft, yet crunchy. Depending on your oven the pie should bake for about 50 minutes. When the dessert is ready it will be standing tall and proud. If you still have some liquid remaining on top place it back in the oven to set while keeping a close eye on the crust and pecans for charring.
Tips and notes:
The first thing I do when making a bourbon pecan pie is whip up my eggs in my mixer. Hand mixing will work, I do like the added ease of cracking three eggs in the bowl and turning it on while I get the rest of the recipe going.
I used real butter this time, after three years of little to no butter I wanted to use the good stuff. I have baked with dairy free options and something like Earth Balance should work perfectly.
This is one of David and his football buddy, Tommy's shared touchdown flasks. We have a handle of bourbon over the refrigerator, I choose this bottle because it feels a little more celebratory. I do not measure this step, I only eye 2-3 tablespoons. This is the best part of the recipe, I hope you don't have a stuffy nose, because you gotta take this one in with a deep breath and you'll release a sigh of happiness.
A store bought crust will always serve the purpose well. But if you're feeling ambitious, bored, creative, maybe you just like to bake, or you'd like to try something new a homemade crust will add a lighter component and a nice mouth feel to your pie. I like to make pie crusts because I can control my ingredients. If I don't have time Wholly Wholesome makes a great roll out crust.
There are endless proposed secrets to pie crusts. I've gathered ideas, some from my family and others from scouring the internet to come up with two crusts that I think work well for their fillings. The newest is a rendered lard crust, straight from a pig's leaf fat. The meaty flavor of this particular crust hugs the apples in a way no other pastry can, two flavors that perfectly compliment each other. I don't think we need to go that far, rendering fat, for pecans. A lightly sweetened crust does the trick. Speaking of tricks, the addition of vinegar and a cohort of butter and shortening aspire to the perfect flakiness for this pie. Not too flaky. The pig lard recipe is over the top flaky, almost like a crescent roll when executed perfectly, but this is not the time for that amount of work.
Homemade Pie Crust
Ingredients:
2 1/2 cups white flour
1/2 teaspoon salt
2 tablespoons sugar
6 ounces cold butter (this should equal a stick and a half of butter)
1/3 cup + 2 teaspoons shortening (I use Spectrum)
1 tablespoon vinegar (white or apple cider)
5 to 7 tablespoons ice water
Recipe:
In a large bowl mix flour, salt, and sugar. Gently cut in butter and shortening until well mixed. In a small bowl mix vinegar and 5 tablespoons ice water. Add to flour mixture and toss with a fork. If needed due to dryness, add remaining 2 tablespoons ice water. Mix lightly until dough sticks when squeezed. Divide dough into two equal balls, wrap (saran or ziplock), and refrigerate until cool, if you only need one crust freeze the other half for later use. Remove from refrigerator and roll out between parchment paper. Test stickiness by slightly lifting the parchment paper, refrigerate until cold again if the crust is sticking to parchment. Remove from refrigerator. Test again for stickiness, if there is little resistance flip parchment and dough over into pie pan, carefully remove the parchment from dough. Refrigerate. For two crust remove second half from refrigerator and repeat. Remove pie pan from refrigerator and fill.
Tips and notes:
I prefer to grate my butter with a cheese grater, it makes for easier handling than cubes. Many cooks will tell you to cut in butter and/or lard until your dough forms pea sized bits. I like much larger bits, as those allow for a flakier and perfectly layered crust.
Working with cool dough versus cold dough is easier for my hands. I like to put dough halves in a ziplock bag and refrigerate for about thirty minutes before I roll out between parchment paper.
If You Care makes one of the all time WORST aluminum foils, but I really like their parchment sheets, they peel easily and are quilon free.
To crimp or not to crimp? I think it depends on the pie. Pecan calls for neat fork crimp.
We'll be leaving soon to visit family for Christmas. It's the main topic of conversation around here, as the folks who raised us hold the highest esteem, especially to and of our children. I'll give them one nod of thanks in the smallest of gestures, for all they do and have done for us, by way of a bourbon pecan pie...