Maple Bourbon Pecan Pie Try this recipe by Angelina Papanikolaou of Baked Ambrosia to
impress your friends and family this Thanksgiving.
36 NOVEMBER 2 0 1 7
Crust:
3 cups flour
1 tsp salt
1½ cups cold butter, cut into cubes (3 sticks)
1 egg, lightly beaten
5 tbsp cold water
1 tbsp white wine vinegar
Filling:
1/2 cup sugar
2 tbsp brown sugar
¾ cup maple syrup
4 tbsp melted butter
3 eggs
2 tbsp bourbon
1 tsp vanilla extract
½ tsp salt
1 ½ cups pecan, chopped (plus extra for
topping, optional)
Directions:
Crust:
1. In a food processor, add flour, salt and cold
butter. Pulse a few times until lightly combined.
With the motor running, add egg, cold water
and vinegar into dough. Pulse until just combined
(dough might be slightly crumbly).
2. Remove dough from bowl and gather it into
a ball with your hands. Divide the dough in
half and slightly flatten it into a disc. Wrap
the dough discs with plastic wrap and refrigerate
for 30 minutes.
3. Dough recipe is enough for 2 pie crusts.
4. On a floured surface, use a rolling pin to roll
out chilled dough into a round shape. The
dough should be at least 1 inch larger than
your pie dish. Carefully place the dough into
your pie dish. Tuck excess dough under itself.
Crimp the edges with your fingers (optional).
Pecan Pie:
1. Preheat oven to 350°F.
2. Add sugar, brown sugar, maple syrup, melted
butter, eggs, bourbon, vanilla and salt to a
large mixing bowl. Beat until well combined.
3. Spread chopped pecans into pie crust. Pour
pie filling over chopped pecans. If decorating,
carefully place pecans in a pattern over filling.
4. Bake 50 minutes to 1 hour.
FOOD + DRINK
Photo courtesy of Angelina Papanikolaou