Full Recipe - Jonathan's Special Bourbon Pie
1 cup all-purpose flour, plus more for rolling out the dough
1/2 cup (1 stick) + 1 tablespoon cold unsalted butter
1 cup + 1 tablespoon granulated sugar
1 teaspoon salt
1⁄4 cup ice cold water
3 tablespoons brown sugar
3 tablespoons of butter (melted)
2 cups pecan halves or pieces
1/2 cup dark corn syrup
3 large eggs (beaten)
2 tablespoons good-quality bourbon
1 teaspoon vanilla extract
1. Put the flour, six tablespoons of the butter, one tablespoon of granulated sugar, and a half a teaspoon of salt in a medium bowl; blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs, about the size of peas.
2. Add a quarter cup of ice-cold water and stir until the mixture forms a ball. If the mixture is too crumbly, add a teaspoon of cold water at a time as needed. Form it into a disc shape and wrap the dough tightly in plastic wrap. Refrigerate the dough for at least an hour.
3. Unwrap the dough and place it on a lightly floured surface. With a rolling pin, roll out the dough until it’s approximately 11 inches in diameter. Pretend you’re hitting all of the points on a clock to make the dough even.
4. To move the dough from your surface to the pie dish, simply fold the dough in half and then in half again. Pick up the folded dough and transfer it to a 9-inch pie dish; trim any dough that hangs over the edges of the dish and discard the scraps. To make the crust look really nice, use a fork or your fingers to crimp the dough. Place in fridge until you’re ready to bake the pie.
1. Heat the oven to 375°F.
2. In a medium bowl, stir together one cup of sugar and three tablespoons of butter (melted).
3. Add the half a cup of corn syrup, three eggs (beaten), two cups of pecans, and two tablespoons of bourbon, stirring until all of the ingredients are mixed together.
4. Place the pie shell on a cookie sheet. This will ensure that any filling that bubbles over won’t stick to your oven. It’s also easier to transport the pie to the oven since the uncooked filling is so “liquidy.” Pour the mixture into the pie shell.
1. Bake for 30 to 40 minutes until the filling is jiggly but no longer liquid and the crust is golden brown. Keep an eye on it to make sure the crust isn't getting burnt. If it is, cover it with tinfoil.
2. Remove and cool on a wire rack for several hours and serve.