This is not T&T but comes from a highly reliable sourse REC: Bourbon Pecan Pie--I'd use a deep dish
Bourbon Pecan Pie
Recipe By :The Baker's Dozen Cookbook
Serving Size : 8
Butter Pie Dough -- or Shortning Pie Dough (page 124 in The Baker's Dozen Cookbook)
1/2 cup packed light brown sugar
3 large eggs
1 cup dark corn syrup
2 tablespoons unsalted butter -- melted
1 tablespoon bourbon
1 teaspoon vanilla extract
1 Pinch salt
5 1/2 cups coarsely chopped pecans
1. Line a 9-inch pie pan with the dough and flute the edges. Cover loosely with plastic wrap and refrigerate for 30 minutes.
2. Position a rack in the bottom third of the oven and preheat to 400°F.
3. Remove the plastic wrap and line the pastry shell with parchment paper or aluminum foil, then fill with pie weights. Bake until the pastry seems set, about 15 minutes. Remove the foil and weights and set the pie shell aside on a baking sheet. Reduce the oven temperature to 350°F.
4. Whisk the brown sugar and eggs in a medium bowl, then whisk in the corn syrup. Add the melted butter, bourbon, vanilla, and salt and whisk to combine. Arrange the pecans in the shell, then pour in the filling.
5. Bake the pie on the baking sheet until the sides of the filling are puffed but the center is still slightly indented, 35 to 45 minutes.
6. Transfer the pie to a wire cooling rack. Let stand until warm, or cool completely. (The pie can be stored, covered, at room temperature for up to 2 days.) Serve at room temperature.
NOTES : The pecans should be coarsely chopped-whole pecans make the pie impossible to cut.
Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a huge dollop of whipped cream.
Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.
-Carolyn B.Weil
Butter Pie Dough
1 cup All-purpose Flour -- unbleached (dip-and-sweep)
2 tablespoons sugar
1/4 teaspoon salt
8 tablespoons unsalted butter -- (1 stick) chilled and cut into 1/4-inch cubes
2 tablespoons Ice Water -- or as needed
Mix the flour, sugar, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture is crumbly, with a few coarse, pea-sized pieces of butter. Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together. Gather up the dough and form into a flat disk. You can use this dough immediately.
NOTES : Double-Crust Butter Pie Dough: Use 2 cups all-purpose flour, 1/2 pound (2 sticks) unsalted butter, 1/4 cup sugar, 1/2 teaspoon salt, and about 1/4 cup ice-cold water. Divide the dough into 2 equal pieces.
Carolyn B. Weil, The baker whom The Dozen turns to on pie-related matters, loves this pie dough for its rich, buttery flavor. It has a high proportion of fat to flour, ensuring a tender and flaky crust. This dough does not have to be chilled before using. In fact, Carolyn prefers to use it right after mixing, then chill the dough-lined pie pan. But chilling will not hurt the dough, either. Suit yourself.
Savory Pie Dough: Use 1 cup all-purpose flour, 1 cup whole wheat flour or yellow cornmeal, 1/2 teaspoon salt, 1/2 pound (2 sticks) unsalted butter, and about 1/4 cup ice-cold water. If desired, stir 1/4 cup shredded sharp Cheddar cheese or 1 tablespoon minced fresh herbs into the crumbly mixture before adding the water. Divide dough into 2 equal pieces. Roll out the dough, place in the pan, and chill for 15 minutes before baking. Makes enough for 10 turnovers.
