Recipe: Maple Bourbon Pecan Pie
This recipe was inspired by a recent trip I took to Lexington, Kentucky. While there, I was able to tour the Woodford Reserve Bourbon Distillery, which is the oldest in the U.S. Besides having an amazing history, their bourbon is outstanding. I’ve used a splash of Woodford Reserve in this recipe, which gives a nice boost to the flavor. Use whatever bourbon you like or omit it if you prefer.
Gluten Free Maple Bourbon Pecan Pie
For the crust:
1 C GF 1-to-1 Flour (I use Bob’s Red Mill)
1/4 C GF Cornmeal
1/2 tsp Salt
8 Tbsp Miyokos Vegan Butter, cold
3 Tbsp Water
1 tsp Apple Cider Vinegar
1 1/2 Tbsp Dairy Free Sour Cream
Combine the water, vinegar and sour cream in a small container. Stir well. Place into the freezer until you’re ready to use it.
In a large bowl, combine flour, cornmeal and salt. Cut the butter into 1/4” inch pieces. Drop it into the flour and coat the butter cubes with the flour mixture. Working quickly, break the butter up by hand until the whole mix resembles coarse sand with some pea size pieces of butter. If the butter feels like it is melting, pop the whole bowl into the freezer for a few minutes.
Pour the water mixture into the flour. Work the dough together. Do not knead the dough. Work quickly and gently to moisten all the dry ingredients and work the dough into a ball.
Wrap the dough ball in plastic wrap and flatten to about 1/2” thick. Refrigerate for at least 2 hours or overnight.
Preheat the oven to 425 degrees.
Remove the chilled dough from the refrigerator and let it sit at room temperature about 15 minutes.
Place the disk between two large pieces of plastic wrap. I like to mark the size of my pie plate on the outside of the plastic wrap so I can easily see how large it needs to be.
Using a rolling pin, roll the dough out to fit your pie plate. This recipe should easily fit a 9-inch plate.
Once you’ve rolled it out, place it onto a cookie sheet and put it into the refrigerator for about 10 minutes.
Remove from the refrigerator. Remove one piece of plastic wrap. Place the dough into the pie plate. Gently work the dough in, do not stretch it. Once you’ve got the pie tin lined, remove the plastic wrap from the top. Make your crust rim (whatever design you like). Place the completed pie crust into the freezer for 10-15 minutes prior to baking - this will help preserve the design in the rim of the crust.
Line the pie crust with aluminum foil, taking care to cover the entire crust and rim. Fill the foil with pie weights. Blind bake for 25 minutes. Remove from oven to cool.
Reduce the oven temperature to 350 degrees.
Prepare the filling:
1 C Brown Sugar, packed
1/2 C Grade A Maple Syrup
3 Large Eggs, lightly beaten
2 Tbsp Bourbon, optional
1 tsp Vanilla
1/2 tsp Salt
1 C Pecans, chopped
2 C Pecans, whole for topping
1 Large Egg, beaten (for egg wash)
Brush the crust rim and the inside edge with the egg wash.
Dump the 1 C chopped pecans into the blind baked crust.
In a large bowl, combine sugar, syrup, 3 eggs, bourbon, vanilla and salt. Whisk well. Pour all but 1/3 C of the mixture into the pie crust. Pour the remaining 1/3 C mixture over the whole pecans. Stir them to coat well. Line the top in a spiral design.
Bake in preheated oven (350 degrees) for 30 minutes, until just the center is jiggly when gently shaken.
Remove and cool at least 2 hours prior to eating. It will slice better if you store it in the refrigerator overnight.
Refrigerate any leftovers.