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</html>";s:4:"text";s:6920:"No. All rights reserved. We like to break about 1/2 a cup into smaller pieces, but leave the remaining halves intact. You want your crust to be thin, and a little larger than the size of your pie tin. has a little “something extra” thanks to warm, comforting bourbon. Fold edges under and flute or trim off. gooey on the inside with loads of toasted pecans on the top. Then I fold that lovely nectar around smaller pecan pieces to create the filling. Top it off with pecan halves to make it super pretty, and you have the best pecan pie you’ll ever eat. You’ll know its set if you press gently on the center and it feels solid to the touch and no liquid squeezes out. Use foil to create a crust protector, leaving the pie filling open to the oven. Remove from heat and stir in the maple syrup, salt, vanilla, and bourbon. Use a butter-knife or kitchen scissors to trim any large overhang of pie crust, if needed. This recipe is not like that at all. Everyone knows that pecan pie is delicious, but it is also pretty simple to make. Instructions. You can leave the pecans as halves or coarsely chop them. Elle Jay lives in Nashville, TN with her handy husband, adorable daughter, and smarty-pants cattle dog. Preheat oven to 350 degrees F. Take pre-made refrigerated pie crust (I use Pillsbury) and fit over a 9-inch pie dish that is coated with cooking spray. Another trick is to spend a bit of time (but not too much… you don’t want it to get warm) fancying up the edges. if you’re still finalizing your Thanksgiving menu, Chef David from Perry Lane Hotel has the recipe for a Maple Pecan Bourbon pie. Jump to Recipe Print Recipe. Let cool at least one hour before use. Garten's maple pecan pie requires light corn syrup, "good" honey, pure maple syrup, unsalted butter, lightly beaten eggs, bourbon (she recommends Maker's Mark), pure vanilla extract, grated orange zest, kosher salt, and of course, pecan halves (unchopped). Use your rolling pin to gently press the pie crust out into a large circle. With a fork poke some holes into the bottom of the pie crust, then add in the filling. Yes! Maple Bourbon Pecan Pie Link copied to clipboard. Pulse the flour, sugar, and salt in a food processor to combine. Southern Comfort Blackberry Bramble Style Arnold Palmer. This sounds insane, right? I am a full time physician, travel junkie, and foodie. Using a blender or mixer, blend together all ingredients except the pecans until emulsified. Let the pie cool for a bit before digging in. Maple Bourbon Pecan Pie: The New Thanksgiving Classic. Top with whipped cream or ice cream for extra love. If that’s what you’ve been getting, it’s likely you hate pecan pie. Filed Under: American South, Desserts, North America Tagged With: bourbon, dessert, Holidays, maple syrup, pecans, pie, Thanksgiving. Disclaimer: This post may contain affiliate links. As a competition pitmaster with the KCBS, I hope to share some of my experience cooking up some of the best meat dishes from around the world. Pecan pie is a holiday must have, and this Bourbon Maple Pecan Pie may be my favorite version yet. Save my name, email, and website in this browser for the next time I comment. Fold the eggs into the batter and mix until well combined. Stir in the pecans. Bake the pecan pie for 40-50 minutes, until the center of the pie is just set (it will continue to set as it cools). If you would like to order one of Chef David’s pies for the holidays, click here. Let the mixture come to room temperature. If you’re making your own, my favorite tips are to chill your work bowl, freeze the butter, and use iced bourbon instead of water or vinegar to make the crust. Then you’ll flavor with vanilla, bourbon, and a bit of salt. A touch of warmth from the bourbon perfectly complements the earthy sweetness of the maple syrup. It’s nice to have about 1/2 inch of excess crust sticking over the edge. Maple Bourbon Pecan Pie. Whisk egg, water and vinegar together and slowly add into flour mixture on low speed. It may take a little work to get the dark corn syrup to combine with the rest of the ingredients.  One of my favorite methods is to use a spoon to add some oval imprints along the cut edge. I bet you’re excited to get started on your very own maple bourbon pecan pie, right? Trust me: it works so well. Are you ready for this? Then pour the mixture into the pie crust. Its less sticky than regular AP flour. rich and sweet from maple syrup. Then beat in the eggs to combine. Always start at the center of the crust and work outwards. Copyright © 2020 Carne Diem on the Foodie Pro Theme. We’re all about wild game recipes, but even the greatest Venison, Elk, and Water Buffalo benefit from equally delectable sides and desserts. SAVANNAH, Ga. (WTOC) - There is nothing better after a nice holiday meal then a fresh out of the oven, homemade pie! Pulse until the butter and shortening have been broken into small pieces and are mostly incorporated into the flour mixture. Allow the pie to come to room temperature before serving, or store in the fridge overnight. Otherwise, you can save some energy and use a refrigerated roll-out one. Use medium or dark, pure maple syrup for the best flavour. Then, that is topped with pecans. Check out our super easy recipes for Smoked Turkey Breast and White Castle Stuffing. You can be from start to diabetic food coma in under an hour. If you don’t cover at all, you end up with a burnt crust by the time the rest of the pie is cooked. Like I said, it starts with an almost butterscotch sauce. In a mixing bowl, combine flour, sugar, and salt. Store dough mixture covered with plastic wrap in refrigerator. Let pie come to room temperature before serving. It is also super simple and ready in under an hour. Required fields are marked *. Finish the rest of the way by hand. My bourbon maple pecan pie starts with the beginnings of a butterscotch sauce properly spiked with Kentucky bourbon and amplified with maple syrup. Bake the pecan pie for 40-50 minutes, until the center of the pie is just set (it will continue to set as it cools). Growing up we had pecan trees in our yard so we had no shortage of pecans and this holiday classic was a staple in our family for holiday meals. You can learn more about this in our privacy policy. However, a crust guard like this is more sustainable with no waste. We use cookies to ensure that we give you the best experience on our website. This creates a lot of nice, crisp, flaky layers in your crust, and it’s so nice! Give us a follow on Instagram and Facebook to get notified as new content is released. We like to break about 1/2 a cup into smaller pieces but leave the remaining halves intact. 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