-SPICE CRUST-
1 c Flour
1/4 c Sugar
1 pn Salt
1/4 ts Baking powder
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
4 tb Unsalted butter
1 lg Egg
-PIE FILLING-
1 c Dark corn syrup
3/4 c Sugar
6 tb Butter
3 lg Eggs
1 Pinches salt
2 tb Bourbon
2 c Pecan halves or pieces; or a
-combination
For the crust, combine dry ingredients in bowl of food processor and pulse
several times to mix. Add butter and pulse to a fine powder. Add egg and
pulse until dough forms a ball that rotates on blade. Press dough into a
disk, wrap and chill.
For filling, combine corn syrup and sugar in saucepan and stir to mix.
Place over low heat and bring to a boil, without stirring. Remove from
heat, add butter and allow to melt.
In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon.
Whisk in syrup and butter mixture, being careful not to over mix. Allow to
rest while rolling dough.
Preheat oven to 350 degrees and set a rack in the lower third. On a floured
surface, roll the dough and line a 9-inch Pyrex pie pan, fluting the rim of
the crust. Arrange pecans in an even layer in pie shell.
Carefully skim top of filling and pour over pecans. With the back of fork,
press pecans into filling so that all have been immersed in it. Bake for
about 45 minutes, until crust is baked through and filling is firm in
center. Cool on a rack. Store pie at a cool room temperature or
refrigerate. If refrigerated, bring to room temperature before serving.
NOTES : Recipe courtesy of Nick Malgieri
Yields
1 Servings