Caramel Bourbon Pecan Pie Food

FAVORITE BOURBON PECAN PIE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
• Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

SOUTHERN BOURBON PECAN PIE

Steps:

• Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust., Place on a baking sheet. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.

CARAMEL-BOURBON PECAN PIE

Steps:

• Heat oven to 375°F.
• Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
• Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
• Refrigerate 2 hours.

EASY BOURBON PECAN PIE

Steps:

• In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add next 5 ingredients and chopped pecans., Unroll crust into a 9-in. metal pie plate; flute edge. Pour filling into crust. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes. , Preheat oven to 425°. Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until pie is puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream.

BOURBON PECAN PIE

Steps:

• Preheat the oven to 375 degrees F. Place the frozen pie shell onto a parchment-lined baking sheet.
• In a large bowl, beat together the eggs, butter and brown sugar with a hand-held mixer until completely incorporated. Add the brown sugar, caramel sauce, bourbon, vanilla, cinnamon and salt. Beat on medium speed for 2 minutes. Fold in the pecans. Pour the filling into the pie shell. Bake until just set in the center, 40 to 50 minutes. Remove from the oven and cool for about 1 hour before slicing.

BOURBON CHOCOLATE PECAN PIE

Steps:

• Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels.
• Pour into piecrust.
• Bake on lowest oven rack at 350 degrees for 1 hour or until set.

SALTED BOURBON CARAMEL PECAN PIE

Steps:

• Preheat oven to 400 degrees F.
• Using a mixer on low, work the flour and powdered sugar into the cold butter and shortening until you have a relatively uniform, crumbly mixture.
• Make a "well" in the middle of the mixture and pour the vinegar plus 1 tablespoon ice water into it.
• Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.
• Add to the mixture the remainding 1 tablespoon ice water, adding more if necessary, until you have a dough that holds together in a ball, but does not stick to your hands.
• Roll the dough out on a floured surface. Place the crust into a greased 9" pie dish and prick the bottom several times with a fork.
• For the Filling: Mix the brown sugar, white sugar, salt and melted butter in a large bowl.
• Add the boiling water and stir until sugar and salt dissolve.
• Add the beaten eggs and milk and mix well. If you want a very boozy-tasting pie, add 1 1/2 teaspoon bourbon. Otherwise, add 1 1/2 teaspoon vanilla extract.
• Mix in the pecans.
• Spread 1/4 cup caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.
• Pour the filling into the crust and bake at 400 degrees F for 10 minutes and then reduce the heat to 350.
• Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.
• Cool the pie for at least two hours. Before serving, drizzle about 1/4 cup more caramel on top. It helps to heat up the caramel for this step as well.

BOURBON-CARAMEL SAUCE

Steps:

• Heat sugar and 3 tablespoons water in a medium saucepan over medium-high, whisking occasionally, until sugar dissolves, about 2 minutes. Bring melted sugar to a boil over medium-high (without stirring).
• Continue boiling, undisturbed, until sugar reaches a dark caramel color, about 7 to 10 minutes. Add butter, and whisk until melted. Add cream, and whisk until smooth. Add bourbon and apple juice. Cook over medium-high, whisking constantly, until thickened, about 3 minutes.
• Pour mixture into a small heatproof bowl, and cool 10 minutes. Store, covered, in refrigerator up to 3 days.

BOURBON PECAN PIE

Steps:

• Add the flour, sugar, and salt to the bowl of a food processor, or a large bowl if using a pastry blender. Pulse or whisk until the mixture is combined.
• Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses. There will be some larger pieces of butter, and that's a good thing. If using a pastry blender, blend the butter until it's pea size.
• Add the cold water and vinegar to a cup and pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like tiny clumps (like space dots ice cream), and there are no large pockets of flour. If using a pastry blender, use a large rubber spatula for this step, folding until no large pockets of flour remain.
• Tip the mixture onto your work surface and use a light touch to gather the dough together and pat it down until it's about 1 inch thick. Fold the dough in half, then pat it back down to a 1-inch block. Repeat twice, then pat and gather the dough into 2 round discs, smoothing the sides so they aren't dry and crumbly. Wrap the discs tightly in plastic and let them rest in the refrigerator for at least 30 minutes, and up to 3 days.
• When ready to par-bake the pie crust, preheat oven to 350°F. On a lightly floured surface, roll out one disc of pie dough to an 11-inch circle, and transfer it to a 9-inch pie plate. Fit the dough into the pie plate, trimming any edge overhang that's greater than 1 inch.
• Prick the dough all over with the tines of a fork. Fit a piece of aluminum foil or parchment paper on the crust, leaving enough overhang so that you use the edges to lift it out later. (I like to use foil because I can easily cover the edges to prevent them from cooking too quickly, but parchment paper works, too.) Fill with pie weights or dried beans so the dough holds its shape and doesn't puff up.
• Bake on the middle rack until the bottom of the crust is dried out, about 20 minutes. You know it's ready if, when you lift out the foil or parchment, it doesn't stick. Carefully remove the pie crust from the oven by sliding it out and holding it from the bottom, so that you don't disturb the sides or edges of the crust (best to use two oven mitts). Carefully remove the parchment paper or foil and the pie weights or beans. Set the pan on a cooling rack for the crust to cool.
• In a large bowl, whisk together the eggs, melted butter, cornmeal, vanilla, and salt.
• Combine the cane syrup, sugars, and bourbon in a medium saucepan set over medium heat. Use a wooden spoon or whisk to stir continually. When the syrup starts to boil, cook an additional 2 minutes, then remove the pan from the heat.
• Use one hand to continually whisk the egg mixture and use the other hand to slowly pour one-third of the hot syrup into the egg mixture. Continually whisking tempers the eggs so they can be heated without scrambling. Pour the egg mixture into the saucepan with the syrup, continuing to whisk constantly. Stir in the pecans and set aside for 30 minutes to let the syrup mixture cool.
• If you've turned the oven off, preheat to 350° and place a rack in the middle of the oven.
• When the syrup is at room temperature, pour it into the par-baked pie crust and bake until the center of the pie is just set and doesn't jiggle, and a knife inserted into the center comes out clean, 50 to 55 minutes.
• Remove the pie from the oven and let cool on a wire rack for at least 2 hours so the filling can firm up. Slice and serve.

PECAN BOURBON CARAMEL SAUCE

Steps:

• In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes.
• Pour sauce into a bowl and cool slightly. (Sauce keeps, covered and chilled, 2 weeks.)

BOURBON CARAMEL APPLE CRUMBLE PIE

Steps:

• 1. First make the crumble: Toast the pecans in a small frying pan over medium heat until they are a dark brown color. Let them cool. Add the sugars and spices into the food processor and puree. Add the pecans and flour, and add the salt. Puree again and add the butter and vanilla and puree until crumbly. Pour them into a bowl and with your fingers, press the crumble so there are different sized crumbles and set aside. Next make the crust: Freeze your butter until solid, about a half hour or so. In a food processor, pulse the flour, salt, baking powder and sugar. Then add the frozen butter and pulse until the butter resembles the size of large peas. Add the cold cream cheese and pulse until the butter resembles small peas. Add the vinegar and apple juice and pulse. The mixture will be crumbly. Press it with your fingers, does it feel like with pressure it will come together? If not, add another Tbsp. of juice and pulse a little more. Add juice a Tbsp. at a time and pulse until the mixture comes together with your fingers pressing it, dump the mixture on a large saran wrap covered surface. Using the side of the wrap, push the wrap over the edges of the pile and begin pushing and pressing the dough together using the saran wrap under your hands. Eventually, have the saran wrap cover the dough, and using your hands, push it flat and then shape the dough into a flat, round shape. Work fast, you don't want the butter to melt. Once the dough is a nice shaped flat disc wrapped in saran wrap, place it in the fridge to rest for at least 30 minutes. When ready, take the dough out and let sit for ten minutes on more plastic wrap lightly dusted with flour on a work surface until the dough can be rolled out.
• 2. Cover the dough with more floured plastic wrap and roll into a circle large enough to fill your baking pan. Flip the dough onto your dish, peel the bottom wrap off and gently push the dough into your pan. Crimp the edges. Cover and chill again for an hour. Place a foil-covered baking sheet at the bottom rack of the oven. Preheat oven to 425˚ for 20 minute before baking-so. While the pie shell is chilling, prep your apples. In a very large bowl, toss the sliced apples with the lemon juice, cinnamon, nutmeg, bourbon and sugars. Let the apples macerate for one hour or more. Next, bake off the pie crust: Remove crust from the fridge and unwrap. Line it with a cut-to-fit parchment paper circle and use old beans gently in the pie as weights. Place the crust right on the baking sheet and bake for about 20 minutes. Remove from the oven and gently take the paper and beans out. Poke the bottom and sides with the tines of a fork and bake until pale golden, about 3 more minutes. If you see some bubbles forming, poke it gently with a fork. When ready, take the crust and put it on a baking rack to cool. After 3-4 minutes, brush the bottom and sides with the egg white. Let cool down completely. Using a fine metal sieve, pour the apples into a fine metal sieve and drain all the liquid. You should have close to a cup. Transfer the apples back into the bowl and toss with corn starch. Take the liquid and pour it into a small sauce pan. Over medium heat, add the 2 Tbsp. butter to the liquid and simmer for 15 minutes or so. The liquid will reduce down to about 1/3 cup and into a syrup. Pour the syrup back into the apples and toss. Meanwhile, melt the caramel in a small saucepan until it resembles a sauce. Drizzle a third of it on the bottom of your cooled pie crust. Pour half of the apples over it. Add another third of the melted caramel over the apples and pour the rest of the apples over it.
• 3. Drizzle the rest of the caramel over the apples, then tent the pie with tin foil, crimping over the crust. Make 3-4 vent holes into the tinfoil tent. Place the pie on the baking sheet and bake for one hour. Lower the oven to 400.˚ Take the pie out, and untent the pie and make a foil ring or a crust shield around the crust. Press the crumble into the top of the pie, covering the apples. Bake for 15-20 more minutes until the top is a nice, golden color and the apples are bubbly. Let the pie cool on a rack for an hour. While it is cooling, make the caramel sauce. Melt the caramel squares in a small bowl with the milk and apple juice, microwaving it for 1 1/2 minutes, stirring every 30 seconds until smooth. Let sit to thicken up for 10 minutes. Using a squeeze bottle or a pastry bag with a small pen tip, drizzle the caramel all over the pie topping. Serve warm.