I just have a couple of days to get in my last two pie in July posts! Never fear, there are many more pies to be made and photos to be drooled over than I have had the time for this July…
Today: Pecan Pie. The king of scrunchy-munchy, with a wonderfully short pastry crust and brimming with pecans, the syrupy custard filling has an extra bit of yummy added to it – bourbon.
I love bourbon, and it really lends itself to patisserie, whether a simple addition to crème anglaise – poured all over bread and butter cake, or in salted caramel – poured directly into your mouth, or taking more of a centre stage in my Kentucky Derby Pie Cupcakes, it’s just heavenly.
And so is pecan pie. My version has many many more pecans than in the standard recipes. I don’t think that there should just be a layer of pecans sitting on top of the sticky golden syrup custard – no, there should be pecans all the way down and all the way up.
Admittedly, this makes the pie a little delicate to cut, but the nuts make it worth it. It’s a rustic pie anyway – so what if it doesn’t make pristine slices?
This pie uses the same pastry as in my Maple Butter Tarts. It’s just a little bit savoury, offsetting the sweet filling perfectly.
Bourbon Pecan Pie
Makes a 2.5cm deep, 22cm round pie
Sour Cream Pastry
In the name of research and gourmet heaven, make this pastry at least once with the lard component. After that if you can’t handle the whole animal fat thing, you can just use butter, but the pastry won’t have the same amazing texture.
ingredients
1 1/4 cups flour
65g butter, cold, cubed
65g lard or dripping, cold, cubed
1/4 tsp salt
2 tbsp cold water
1 1/2 tbsp sour cream
mixing
Combine the flour, fats and salt in a food processor or stand mixer fitted with a K type fitting, and process or mix until fine crumbs form – some might be pea sized. Mix the water and sour cream together, sprinkle over the flour mixture, and mix or process again until a raggy mixture forms.
Gather this together with your hands, wrap in cling wrap and refrigerate for 30 minutes.
Remove from the refrigerator, roll out to a rough circle about 3mm thick and 30 cm round. Transfer the pastry to a 22cm pie or flan tin by rolling it onto the rolling pin, then unrolling the pastry over the tin. Press the pastry carefully into the tin and trim the top. Return to the refrigerator for 3o minutes, while you make the filling. The refrigeration process is important, it stops the pastry from shrinking when baked!
Bourbon Pecan filling
ingredients
210g golden syrup
1/2 cup sugar
65g melted butter
2 eggs
20mL bourbon
1/4 tsp salt
300g pecan halves
mixing
Combine all the ingredients except for the pecans and stir until smooth. Stir in the pecans, pour into the chilled, uncooked pastry case.
Pie ready for baking!
Bake at 180 degrees Celsius for 40 minutes or until completely set in the centre.
Yum. Only a nut allergy could make you resist this!
Enjoy!xxx
