BOURBON OLD-FASHIONED PECAN PIE
Makes 1 (9-inch) pie
Traditional pecan pie doesn’t hold a candle to this version. A hint of bourbon and orange zest and a decorative maple leaf piecrust take this recipe to the next level.
½ Piecrust Dough (recipe follows)
1 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
½ cup light corn syrup
½ cup cane syrup
⅓ cup unsalted butter, melted
3 large eggs, lightly beaten
3 tablespoons bourbon,* divided
1 tablespoon orange zest
1 teaspoon vanilla extract
1 cup coarsely chopped toasted pecans
½ cup chopped raisins
½ cup chopped dates
½ cup heavy whipping cream
2 tablespoons granulated sugar
Garnish: orange zest or candied orange
1. Preheat oven to 375°.
2. On a lightly floured surface, roll Piecrust Dough into 14-inch circle. Transfer to a 9-inch cast-iron pie plate, pressing into bottom and up sides. Trim excess to ½-inch overhang. Reserve dough scraps for decoration, if desired (see Kitchen Tip). Fold edges under and crimp. Freeze until firm, about 15 minutes.
In a large bowl, whisk together brown sugar, flour, cinnamon, salt, and nutmeg. Add corn syrup, cane syrup, and melted butter, whisking until combined. Whisk in eggs, 2 tablespoons bourbon, orange zest, and vanilla, until well combined. Fold in pecans,
