Maple Bourbon Pecan Pie

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• all-purpose flour, for dusting
• 1 cup sugar
• 4 tablespoons unsalted butter, melted
• 4 large eggs
• 1 cup dark corn syrup
• 2 tablespoons dark corn syrup
• 1/2 cup pure maple syrup
• 2 tablespoons bourbon or 2 tablespoons dark rum
• 1 teaspoon pure vanilla extract
• 1 1/2 cups pecan halves
• 2 large egg yolks
• 2 tablespoons heavy cream
• whipped cream (optional)
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup unsalted butter, chilled and cut into small pieces
• 1/4-1/2 cup ice water

Recipe

• 1 making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - in the bowl of a food processor, combine flour, salt, and sugar. add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• 2 with machine running, add ice water in a slow, steady stream through feed tube. pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. to test, squeeze a small amount together: if it is crumbly, add more ice water, 1 tbsp at a time.
• 3 divide dough into two equal balls. flatten each ball into a disk, and wrap in plastic. transfer to the refrigerator, and chill at least 1 hour. dough may be stored, frozen, up to 1 month.
• 4 now -- making the pie -- on a lightly floured surface, roll dough to 1/8 inch thick. transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. fold overhang under evenly. using a paring knife, carefully cut out leaves from scraps of dough. gently score leaves with the back of the knife to create veins. place leaves on a baking sheet. transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes.
• 5 heat oven to 400 degrees. in a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. fold in half the pecan halves. pour filling into pie shell; arrange remaining pecan halves on top of pie.
• 6 score the outer rim of pie. beat 1 egg yolk, and brush over hatch marks. adhere the leaves to the dough in a decorative pattern. chill the pie for 30 minutes. mix 2 tablespoons heavy cream with remaining egg yolk. brush the egg glaze over the leaves, and transfer pie to the oven.
• 7 bake 15 minutes, then reduce heat to 350 degrees. bake until a knife tip comes out clean, about 1 hour 15 minutes. serve warm or at room temperature.