Pecan Pie

Make the pie dough by hand or with a food processor.

Combine flour, salt, and sugar.

Work butter into the flour until it resembles a coarse meal.

Add cold water until large clumps form and knead the dough together.

Wrap dough in plastic wrap and refrigerate for at least one hour or up to 48 hours.

Roll the dough out into a 12 to 13-inch circle.

Transfer to a 9-inch pie plate and crimp the edges.

Par-bake the crust by lining it with oiled foil and using pie weights. Bake at 400°F for 20 minutes.

Prepare filling by toasting pecans in the oven for 10 to 12 minutes.

In a saucepan, combine butter, brown sugar, golden syrup, and salt.

Simmer for 2 minutes, then remove from heat and stir in pecans, cider vinegar, vanilla, and bourbon.

Cool the mixture slightly, then whisk in eggs one at a time.

Pour the mixture into the prepared pie shell.

Bake at 350°F for 40 to 45 minutes until the edges are set and the center is slightly firm.

Cool on a rack and serve slightly warm or at room temperature.