CRUST:

(Makes 2)

12 tbsp of super cold unsalted sweet cream butter (cut into little cubes)

3 cups of all-purpose flour

1 tsp of salt

1 tsp of powdered sugar

1/3 cup of super cold shortening

1/2 of ice water

  1. Toss flour, powdered sugar, and salt into a bowl. Mix.
  2. Add shortening into flour. Mix in with a pastry cutter, until beady.
  3. Cut butter into mixture. Stir until butter chunks are pea sized.
  4. Slowly add ice water, one tbsp at a time. Use a fork to toss. Moisten evenly until dough is pliable but not too sticky . ** You might not need the full 1/2 cup of water **
  5. Split dough in two, and form pucks.
  6. Wrap each in plastic wrap.
  7. Chill for 30 minutes to 1 hour.
  8. Make filling.
  9. Flour board. Roll out dough to roughly 1/8 inch thickness
  10. Place in non-greased pie dish
  11. Trim and crimp edges as you wish.

FILLING:

2 cups of toasted and loose chopped pecans (cooled to room)

2 tbsp of melted butter (cooled to room)

3 large eggs

1/2 cup packed light brown sugar

1 cup of 100% maple syrup (feel free to go fancy as fuck, it does a lot for flavor. I use Crown)

1 1/2 oz of bourbon (nothing fancy here, I use Jim Beam)

1 tsp of vanilla extract

1 tsp of ground Saigon cinnamon

1/8 tsp of ground nutmeg

1/8 tsp of ground cloves

1/4 tsp of salt

2 tbsp of all-purpose flour

  1. Preheat oven to 350.
  2. Crack eggs in a bowl. Whisk hard.
  3. Add brown sugar, maple syrup, bourbon, vanilla extract, cinnamon, nutmeg, cloves, salt, and flour. Whisk smooth.
  4. Add toasted pecans. Mix.
  5. Add melted butter. Mix.
  6. Pour into dough-lined pie dish. ** 7. No need to prebake crust **
  7. Loosely cover top with tin foil.
  8. Pop in oven. Middle rack. 50 minutes.
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