bourbon pecan pie

we were so excited to get the october / november issue of garden & gun magazine in the mail last week. it's always a pleasure to look through this beautiful magazine and read all about the best of the south: firearms & knives (for ben), musicians, artists, architecture, decorating tips & fashion (that'd be me..) and of course, food finds. this months cover features a mouth watering image of their bourbon pecan pie that we just had to try for ourselves. i think it's safe to say, this drunken pie will be our thanksgiving secret weapon for sure!

 

what ya need for the piecrust (makes 2):

1 2/3 cups all purpose flour

mixed with 3/4 tsp kosher salt

2/3 cup lard

3/4 tsp white vinegar

1 small egg

water

what ya need for the pie filling:

3/4 cup granulated sugar

1 1/2 cups dark corn syrup

1/2 tsp kosher salt

1 1/2 tsp all purpose flour

3 large eggs

1 1/2 tsp vanilla

2 tbsp bourbon

1 1/2 tbsp melted sweet butter

1 3/4 cups pecans

place your flour and salt into a bowl, and cut in the 

lard until mixture resembles small peas. in a pyrex measuring cup, 

combine vinegar and egg, and add water to make 1/3 cup liquid. slowly add 

liquid to the flour mixture, forming dough. do not overwork. 

remove from your bowl, halve, and pat into disks. 

 

 

roll out one dough disk and fit in 9 inch 

pie pan and crimp the edges. for some extra flavor 

(and because we didn't have a pie pan...) 

we used our cast iron skillet.

combine sugar, syrup, salt, flour and eggs all into your mixer. 

stir in remaining ingredients and pour into unbaked pie shell. 

preheat your oven to 350 and bake for 1 hour and 15 minutes. 

remove your pie from the oven and place on a cooling rack, 

allowing the pie to rest for 2 to 3 hours to set. 

best served with a scoop of vanilla bean ice cream on top...ENJOY!!!