Book-drawing Wednesday and Bourbon Pecan Pie

   November 7, 2012 2:39 pm

 

"How to Build A Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between"

Thanks to everyone who entered the drawing for “Cooking Italian With the Cake Boss,” by Buddy Valastro. The winner is Julie Miniger. I’ll pop it in the mail today.

If you are not Julie Miniger, feel free to enter the drawing for "How to Build a Better Pie," by Millicent Souris
To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK, so I don’t get your entry mixed up with any other drawings I have going on.

Well, don’t look now, but Thanksgiving is two weeks away. Two. Weeks.
And pies never shine as brightly as they do on Thanksgiving. Christmas has cookies, Halloween and Easter have candy, Valentine’s Day has chocolate, etc.
But just about everyone tries to leave room for pie after a plate or two of turkey, stuffing, etc.
Apple, pumpkin and pecan pie all vie for a spot on the dessert table, and Souris’ book can help you nail those classics. But you can also find new ideas and twists, and the first 60 pages offer detailed instructions and tricks for the best you’ve ever made.

Feast your eyes on this:
BOURBON PECAN PIE
Single pie crust, chilled
1/2 cup unsalted melted butter
1 1/2 cups coarsely chopped pecans
3 extra-large eggs, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup molasses
1/4 cup bourbon — but not more
1 teaspoon vanilla
1/2 teaspoon kosher salt

1. Roll out your chilled pie crust to 1/8-inch thick. It should be about 13 inches in diameter. Place in your pie pan and trim the edges so there is no more than 1/4 inch of overhang. Lift an crimp the overhang along the rim of the pie pan.
2. Prick the bottom and the sides of the crust with a fork to prevent bubbles. Try not to pierce through the crust. If you can, chill your crust in the freezer for at least 15 minutes. If not chill it in the refrigerator for at least 20 minutes. It is important for the crust to be very cold and the fat to re-form and firm up.
3. Pull your pie plate out of the refrigerator and place foil on it. It should sit flush with the plate, come up along the rim, and fold down to cover the edges. This foil protects the crust from overbrowning, but you do not want the foil pressed securely to the edges. Place your baking beans in the bottom and level them out. Put the crust in the oven.
4. Bake the crust for 15 minutes at 425 degrees. Then pull out the crust, lower your oven to 350 degrees and carefully life the aluminum foil by the edges off your crust with the beans in it. Put your crust back in the oven for 10 minutes. Pull and let cool a bit.
5. Make the filling: Heat the oven to 375 degrees.
6. Melt your butter and let cool. Arrange your nuts on the bottom of the par-baked crust. Whisk together the eggs until homogenized and add the white and brown sugars, then the corn syrups, molasses, bourbon, vanilla melted butter, and salt. Pour the mixture over the nuts and carefully transfer to the oven. The pecans will float.
7. Bake for 35 to 40 minutes or until the pie is set. A little wiggle in the middle is all right. The pie will continue cooking as it sites.
8. Let cool at least 1 hour.
“How to Build a Better Pie”
Note: I changed some wording in the recipe.

 

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