Bourbon Pecan Pie

In the bowl of an electric mixer fitted with the paddle attachment, combine:

3 1/2 oz all purpose flour (or 4 oz light spelt flour)

2 1/4 oz whole wheat pastry flour or spelt flour

1 tsp sugar

1/2 tsp fine salt

Add 8 tbsp (4 oz) cold, unsalted butter, cut into slices, and mix into the flour with the paddle mixer until it is rubbly-looking, with most pieces about the size of a pea.

Stir together 1/4 cup ice water with a dash of vinegar and sprinkle this over the flour-butter mixture, 1 tbsp at a time, tossing with a spatula to combine. Add just enough liquid so that the dough clumps together when squeezed.

Turn the dough out onto a lightly floured surface and gently frissage the dough to bring it together – that is, use the heel of your hand press and smear the dough away from you. This helps build flakiness and bind the dough together without exercising the gluten.

Gather the dough into a ball, press it into a disc, and wrap with plastic. Chill for at least 30 minutes before continuing.

Roll the chilled dough out on a lightly floured surface until it is just slightly larger than your pie plate. Fit it into the plate and trim the edges, leaving about 1 inch of overhang. Fold the overhang underneath and flute the edges. Prick the pastry all over with a fork, and freeze for at least 20 minutes.

Preheat the oven to 400˚F (375˚F convection) with a rack in the bottom third. Line the frozen pastry with parchment paper, then fill to the brim with pie weights (dried beans are great for this), pressing them against the bottom and sides of the pastry.

Bake the crust for 15-20 minutes, until it will hold its shape. Remove the weights and parchment paper and continue baking until the bottom of the crust is lightly golden, about 15-18 minutes longer.

Pecan Filling

Spread 2 1/4 cup raw pecan halves on a baking sheet in a single layer and toast in a 350˚F oven until fragrant and slightly darker, about 12-14 minutes. Let the nuts cool, then break them into pieces with your fingers (this is instead of chopping them, which results in a bunch of pecan dust that muddies the filling). Set the pecans aside and reduce the oven temperature to 275˚F (250˚F convection).

n a medium-large saucepan, melt over low heat:

6 tbsp unsalted butter

2/3 cup dark brown sugar

1/2 tsp fine salt

Once the butter is melted, remove from the heat and gently whisk in 3 large eggs, one at a time, followed by:

2/3 cup dark maple syrup

2 tsp vanilla extract

2 tbsp bourbon

Return the pot to low heat and cook, stirring, until the mixture is warm to the touch (130˚F on an instant read thermometer). Remove from the heat and stir in:

2 tbsp bourbon (yes, more bourbon!)

the pecan pieces

Sprinkle the parbaked crust with 1/2 cup finely chopped bittersweet chocolate and return it to the 275˚F (250˚F convection) oven for 5-10 minutes to melt the chocolate and heat up the crust again.

Pour the warm pecan filling into the hot pie crust, then bake at 275˚F (250˚F convection) until the custard is mostly set, anywhere from 25-40 minutes. An instant read thermometer in the center should read 160-165˚F, however if you don’t have a thermometer you’ll know it’s ready when the filling wobbles just slightly when shaken, the custard feels softly set like Jell-o when pressed with the back of a spoon, and/or it is slightly puffed around the edges but not cracked.

Remove the pie from the oven and try not to weep at how delicious it smells. Allow it too cool to room temperature for at least 3 hours. This pie cuts most cleanly when it is chilled, but I enjoyed it best at room temperature or just slightly warm. Serve with a dollop of unsweetened (or very lightly sweetened) whipped cream – if you whip it stiffly, you can scoop it like ice cream Leftovers keep well in the fridge for a few days.