It’s not Saturday, but it is a day for baking indeed. To celebrate a friend’s birthday, I decided to try my hand at baking a pie. The idea of making one always reminds me of my grandmother and helping her make pies in the kitchen when I was a little girl. I just loved watching her whip out these incredible pies with such ease. I knew it wouldn’t be as easy for me, but I was willing to try! Since the birthday boy’s favorite is Pecan Pie, that was going to have to be the test!
First thing’s first, the crust.
1 1/4 c. flour
2 tsp. sugar
pinch of salt
1 stick of butter
To make the dough: in a food processor pulse the flour, sugar, and salt. Add in the butter and mix till it looks like little beans and then mix in the egg.
Wrap the dough up in plastic wrap and let it sit in the refrigerator for about an hour.
Now let’s roll out the dough so that it fits over your 9″ pie pan and trim off the edges, so that about an inch is hanging over.Flute the edges and place int he freezer for a bit.
In the oven, place a rack on the lower shelf and preheat the oven to 400*. Cover with foil and bake for 20 minutes. Remove the foil and then back for another 10 minutes and reduce the heat to 350.
Now for the good part: the filling.
5 tablespoons unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped pecans
2 tablespoons bourbon
2 teaspoons vanilla extract
3 eggs, lightly beaten
While you have your crust becoming nice and golden, heat up the butter, brown sugar, syrup and salt over a medium flame in a sauce pan.
Stir constantly and bring it to a boil.
Once it is boiling, let it continue for another minute.
Remove from the heat and stir in the nuts, bourbon, and vanilla. Set the mixture aside to cool slightly, about 5 minutes.
Stir in the beaten eggs into the filling until it is all smooth.
Place your crust on a baking sheet and then pour in the deliciousness into the crust.
Bake on the lower rack for 40 minutes.
Dab on some vanilla bean ice cream and enjoy the party!