Pecan Pie
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Ingredients
- 1 1/4 cups (155 grams) all-purpose flour
- 1 1/2 teaspoons (6 grams) granulated sugar
- 1/2 teaspoon (3 grams) fine sea or table salt
- 1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
- 1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
- 6 tablespoons unsalted butter
- 1 cup packed dark brown sugar
- 3/4 cup golden syrup
- A pinch or two of sea salt
- 2 cups (225 grams) pecan halves
- 1 teaspoon apple cider vinegar
- 1 tablespoon bourbon (optional)
- 2 teaspoons vanilla extract
- 3 large eggs
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Preparation
Step 1
Make the pie dough by hand or with a food processor.
Step 2
Combine flour, salt, and sugar.
Step 3
Work butter into the flour until it resembles a coarse meal.
Step 4
Add cold water until large clumps form and knead the dough together.
Step 5
Wrap dough in plastic wrap and refrigerate for at least one hour or up to 48 hours.
Step 6
Roll the dough out into a 12 to 13-inch circle.
Step 7
Transfer to a 9-inch pie plate and crimp the edges.
Step 8
Par-bake the crust by lining it with oiled foil and using pie weights. Bake at 400°F for 20 minutes.
Step 9
Prepare filling by toasting pecans in the oven for 10 to 12 minutes.
Step 10
In a saucepan, combine butter, brown sugar, golden syrup, and salt.
Step 11
Simmer for 2 minutes, then remove from heat and stir in pecans, cider vinegar, vanilla, and bourbon.
Step 12
Cool the mixture slightly, then whisk in eggs one at a time.
Step 13
Pour the mixture into the prepared pie shell.
Step 14
Bake at 350°F for 40 to 45 minutes until the edges are set and the center is slightly firm.
Step 15
Cool on a rack and serve slightly warm or at room temperature.
Step 16
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Chef's notes
Toast your nuts for a deeper pecan flavor.
Use dark brown sugar for more flavor.
Golden syrup adds a unique taste, better than corn syrup.
A little cider vinegar balances the sweetness.
Optional:
Add chocolate by spreading melted chocolate on the par-baked crust.
