Martha Stewarts Burbon Pecan Pie Food

CHOCOLATE-BOURBON-PECAN PIE

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate. Trim edge to 1 inch. Fold under, and crimp as desired. Prick bottom of crust a few times with the tines of a fork. Freeze 15 minutes.
• Line crust with parchment paper, and fill with pie weights. Bake 20 minutes. Remove parchment and weights. Bake until crust is dry but not brown, about 5 minutes more. Let cool on a wire rack at least 15 minutes and up to 3 hours. Reduce oven temperature to 350 degrees.
• Stir together butter, sugar, flour, corn syrup, eggs, bourbon, and salt in a medium bowl. Stir in chopped pecans and chocolate. Pour into crust. Arrange pecan halves on top of filling. Whisk cream and egg yolk in a small bowl, and brush over edges of pie, if desired. Bake until just set in center and crust is golden, about 40 minutes. Cover with foil if browning too quickly. Let cool completely.

BROWN-BUTTER BOURBON PECAN PIE

Steps:

• On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.
• Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).
• In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.
• Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack; bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.

PECAN PIE

Steps:

• Preheat oven to 375 degrees. with rack set in lowest position.
• Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
• Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
• Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

MAPLE BOURBON PECAN PIE

Steps:

• On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes
• Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
• Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
• Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

BOURBON PECAN PIE

Steps:

• To make the crust: Chill the butter in the freezer for 15 minutes.
• Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
• To assemble and bake the pie: Heat the oven to 350 degrees F.
• Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
• Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
• Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
• Line a half sheet pan with parchment paper and set aside.
• Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
• Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
• Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.

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.

CLASSIC PECAN PIE

Steps:

• Preheat oven to 350 degrees. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry, if desired. Transfer to freezer until firm, about 15 minutes.
• Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, bourbon, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into prepared crust.
• Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie. Bake on a Silpat-lined baking sheet until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean, 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.

BOURBON PECAN PIE

Steps:

• Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
• Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
• Place on a rack to cool slightly.

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.

MEL'S FAVORITE PECAN PIE

Steps:

• Preheat oven to 375 degrees F. Soak pecans in the bourbon. Set aside.
• In a mixing bowl, beat melted butter, sugar, and eggs until fluffy. Blend in syrup, vanilla, and salt. Stir in chocolate chips until evenly distributed. Pour mixture into piecrust. Sprinkle bourbon-soaked pecans over top of filling.
• Bake for 45 to 55 minutes. Check at 45 minutes, it may brown quickly

MARTHA STEWARTS BURBON PECAN PIE

Steps:

• Heat oven to 400 degrees. 1. On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes 2.In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie. 3. Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven. 4. Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

MAPLE BOURBON PECAN PIE

Steps:

• On a lightly floured surface, roll dough to 1/8-inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly,. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer the lined pie tin and leaves to refrigerator. Chill for at least 30 minutes.
• Heat oven to 400°F In a medum bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon and vanilla. Fold in half the pecan halves. Pour filling int pie shell; arrange remaining pecan halves on top of pie.
• Score outer rim of pie. Beat 1 egg yolk, and brush over hatch marks, adhere leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk brush the egg glaze over the leaves, and transfer to the oven.
• Bake 15 minutes, then reduce heat to 350°F Bake until knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

MAPLE BOURBON PECAN PIE

Steps:

• Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.
• Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
• Now -- making the pie -- On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes.
• Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
• Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
• Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

MARTHA STEWART'S CHOCOLATE PECAN PIE

Steps:

• In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.
• Add the sugar, mix well.
• Add the corn syrups and mix thoroughly.
• Using a rubber spatula, stir in pecans and chocolate.
• Pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. Cool on a wire rack.