Apple Bourbon Pecan Pie with Bourbon Pecan Crust

Apple Bourbon Pecan Pie with Bourbon Pecan Crust


It’s been a bourbon year at the Lunchbox Season. To go with our Drunk Cherry Jam and our Bourbon Old Fashioned Cranberry Sauce, we just had to get a pie in there….
How about an apple pie, with a bourbon soak and a good whallop of pecan pieces and halves?
What a pie it is, my friends! What a pie!

Apple Bourbon Pecan Pie with Bourbon Pecan Crust

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

Bourbon Pecan Crust

  • 2 1/2 c all-purpose flour
  • 1 tsp salt
  • 4-6 tbs sugar
  • 2 tsp cinnamon optional
  • 12 tbs cold unsalted butter cubed
  • 1/2 c cold vegetable shortening cubed
  • 1/4 ice-cold bourbon [if the seems too strong for your taste try a mix of bourbon and vodka]
  • 1/4 c ice-cold water
  • 3/4 c ground pecans

Pie Filling

  • 6 c peeled cored, apple slices
  • 1/2 sugar
  • 1-2  tbs cinnamon
  • 1/8 – 1/4 c bourbon
  • 1/2 c Pecan pieces
  • 1/4 c Pecan halves
  • 3 tbs Butter

Instructions

Bourbon Pecan Crust

  • In a food processor, pulse 1.5 c flour, salt and sugar until combined.
  • Add the butter and shortening and process until the dough becomes clumpy.
  • Add the other 1 c flour and pulse until mixture is combined but still clumpy.
  • Add the bourbon 1 tbs at a time, pulsing sparingly.
  • Add the ice-cold water 1 tbs at a time, pulsing sparingly, until the dough just sticks together.
  • Add the ground pecans and pulse sparingly until just combined.
  • Divide the dough in half.
  • Flatten each half into a disk.
  • Wrap in cling wrap and refrigerate for at least two hours before rolling and baking.

Pie Assembly and Baking

  • Preheat the oven to 400.
  • Roll one disc of the dough between two sheets of floured waxed paper and use it to line the pie plate.
  • Roll the other disc of  dough and set it aside for topping the pie (or slice for lattice).
  • Mix the sliced apples with the sugar, cinnamon, bourbon, and pecan pieces.
  • Fill pie shell with the apple mixture.
  • Top with a few knobs of butter and the pecan halves.
  • Top the pie with a lattice or with the rolled disc of dough and crimp the edges, venting the top with a fork or knife.
  • Bake at 400 for 30 minutes.
  • With the pie still in the oven, lower the temperature to 350 and bake for 20-40 minutes, until the pie crust is browned and the contents are bubbly.
  • Remove the pie from the oven and cool slightly.
  • Slice and enjoy!
Apple Bourbon Pecan Pie

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