Something baked, something brewed: Maple bourbon pecan pie

Happy Thanksgiving, everyone!

OK … not to overwhelm you, but it’s time to start thinking about Christmas. This year, I am hopping on the anti-consumerist Christmas bandwagon. That is to say, most everything I give will be crafted or cooked. And so, in that spirit, I thought I’d share the pie recipe I make every year for my husband. This is what I plan to give my neighbors and friends.

It’s a bourbon pecan pie sweetened with maple syrup instead of corn syrup. I am unfortunately one of those people whose hormones are extremely sensitive and have been decimated over the past three years by multiple back-to-back pregnancies. It’s a blessing in disguise, though — I have to be careful about ingredients, and we’re all healthier for it.

This is a perfect food item for neighbors and friends because it keeps for a while and you don’t have to worry about a soggy crust. You’re going to want to use disposable aluminum tins like these. I double up to ensure a sturdy base. Consider investing in bakery boxes for transport. This keeps things neat and clean. You can line the inside of the box with gift wrap, and I like to wrap the boxes with a simple ribbon that matches our custom monogrammed stationery gift tags from Etsy. These, I think, are a fantastic investment. You can slip them over the neck of a bottle of wine for a hostess gift; it really adds thought and personality to any gift. Either way, make sure to include a Christmas card and write a personal note. We’re living in an era of broken families and chronic depression. I don’t really care if it’s cheesy; people need to be reminded that they are loved. Without further ado … the best pie you’ll ever taste. Adapted from Ginny Dyer’s recipe.

INGREDIENTS

Pie crust (only if you are ambitious. I’ll probably be outsourcing this to the grocery store).

• 1 ¼ cups all-purpose flour
• 1 tablespoon granulated white sugar
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cut into cubes
• 2-3 tablespoons bourbon, cold
• 1 egg, whisked, for the egg wash

Pecan filling

• ¾ cup pure maple syrup
• 1 tablespoon all-purpose flour
• 1 cup light brown sugar, packed
• ¼ cup unsalted butter, melted and slightly cooled
• 2 tablespoons bourbon, at room temperature
• 1 teaspoon vanilla bean paste or extract
• ½ teaspoon salt
• 3 eggs, at room temperature and whisked
• 2 cups whole pecans

INSTRUCTIONS

Pie crust

1. Add flour, sugar, and salt to a food processor and pulse to combine.
2. While the food processor is running, add in the cold butter a few pieces at a time until all is combined.
3. While the food processor is running, add in the cold bourbon. Start with two tablespoons and increase from there just until you see the dough pull away from the sides and come together.
4. Wrap the dough tightly in plastic wrap to refrigerate.
5. Chill the dough in the fridge for at least two hours and up to three days.
6. Once the dough has chilled, remove it from the fridge and allow it to sit out of the fridge for 15-20 minutes until it is soft but still cold.
7. Roll the dough out on a floured surface until you have a 10-inch circle.
8. Carefully transfer the dough to a 9-inch metal pie pan.
9. Press the dough into the bottom of the pie pan. Roll the outside edges of the dough toward the edges of the pie pan and tuck them behind the rest of the dough so you have a double layer, and slightly press together. Press the edges of the dough together so they form a scalloped shape.
10. Poke a few holes with a fork on the bottom of the pie crust, then place the prepared pie crust in the fridge for at least 20 minutes while working on the filling.

Pecan filling

1. Preheat oven to 350 degrees F. Place a cookie sheet in the oven while it is preheating.
2. Add the maple syrup and flour to a large bowl and whisk to combine.
3. Add in the brown sugar, melted and slightly cooled butter, bourbon, vanilla, and salt and combine.
4. Add in the eggs and gently mix just until combined.
5. Add in half of the pecans and stir to combine.
6. Pour the filling into the prepared pie crust.
7. Arrange the rest of the pecans on top of the pie. (This is optional. You can also just add all the pecans to the filling mixture and then pour into the prepared crust.)
8. Brush the edges of the pie crust with egg wash.
9. Place the pie on the preheated cookie sheet in the oven. Bake the pie for 40-45 minutes, just until the edges are set and the center is slightly jiggly. KEEP AN EYE ON IT. Pecans burn easily.
10. Once the pie is done baking, transfer it to a cooling rack. Allow it to cool completely, at least five hours.