Bourbon Walnut Pecan Pie

Yield

8 servings

Total Time

Hands-on Time

35 minutes minutes

For the crust

Instructions

First, make the crust: In a medium bowl, whisk together the flour and salt. Sprinkle the butter over the flour mixture. Use a pastry cutter to break the butter into smaller pieces, then use your fingers to smear the butter into the flour. Stop when the mixture looks like cornmeal, with pea-size bits of butter remaining.

Sprinkle the ice water and vodka over the mixture and stir with a fork until the dough comes together. Turn the dough out onto a lightly floured counter, knead once or twice to form a ball, then press the ball into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes and up to two days.

Preheat oven to 400° and set a rack to the lower position. Unwrap the dough and place it in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from the center, to a 12-inch circle. Peel off the top sheet of parchment paper and transfer dough, peeled side down, into a 9-inch pie plate, pressing it into the sides. Peel off the remaining parchment and fold under and crimp the edges. Line dough with a piece of parchment paper or large coffee filter and fill with beans. Set the pie plate on a baking sheet and transfer to the oven. Bake for 10 minutes, then take the crust from the oven, remove the beans and liner, and reduce oven temperature to 325°. Set crust aside.

For the filling

Ingredients

3 large eggs
1 stick unsalted butter, melted
1/2 cup dark corn syrup
1/2 cup light corn syrup
1/4 cup granulated sugar
3 tablespoons bourbon
1/2 teaspoon table salt
1 cup chopped pecans
1/2  cup chopped walnuts

Instructions

In a large bowl, whisk together the eggs, butter, corn syrups, sugar, bourbon, and salt until smooth. Spread the nuts in an even layer in the bottom of the prepared crust, then pour the egg mixture over the top. Set the pie on the baking sheet and bake until set, 30 to 40 minutes.