Alton Brown's Bourbon Pecan Pie

Happy Thanksgiving!

One of my favorite parts of the meal is pecan pie.  This year, I was on a mission to make it in a totally new way.  When Good Eats: Countdown to T-Day came on Food Network a few days ago, I knew I had found my muse.

I was so excited that I drove 20 miles to the nearest really good cookware store and bought the 10-inch x 2-inch tart pan with removable bottom.  I also walked next door to get the $13 dollar bottle of bourbon.  I even searched three different grocery stores for Lyle's Golden Syrup, which was on sale at Harris Teeter for $4.59.  Whew.

Was it worth it?  I'll find out later today when everyone takes a bite!  I had a blast making it.  Alton's recipe calls for his spiced pecans, which are seasoned with cayenne and cumin.  This pie will be served to traditionalists and kids, so I used plain pecan halves instead.  I toasted them in a cake pan in a preheated 350 degree oven for approximately 7 minutes.

I've never used golden syrup, so I had to take a taste.  Amazing!  It has a roasty, toasty caramel flavor.  Don't cheat and use corn syrup!!

From Food Network.com:

Bourbon Pecan Pie

Recipe courtesy Alton Brown, 2011

Prep Time:

40 min

Inactive Prep Time:

4 hr 30 min

Cook Time:

50 min

Level:

Intermediate

Serves:

1 pie; 8 servings

Ingredients

Crust:

• 4 tablespoons unsalted butter, cubed
• 3 1/2 ounces pecan halves or pieces
• 6 ounces all-purpose flour, plus extra for rolling
• 1/2 teaspoon kosher salt
• 2 tablespoons ice water
• 2 tablespoons bourbon, chilled

Filling:

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• 3 large eggs
• 3 1/2 ounces sugar
• 6 ounces golden syrup
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 8 ounces Spiced Pecans, recipe follows, coarsely chop 6 ounces and leave the remaining 2 ounces whole

Directions

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.


(Kim's note:  On the show, Alton said to wrap the pie in plastic wrap after the cooling period and to stash it in the freezer for a minimum of eight hours and up to two weeks.  Remove the bottom of the pan with a serrated bread knife, place the pie on a cutting board and slice it into eight wedges while frozen.  Transfer the sliced pie to another vessel, refrigerate until serving day and bring to room temperate before serving.  I may even heat mine up a little in the oven before serving.)

Spiced Pecans:

• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried ground orange peel
• 1 pound pecan halves
• 4 tablespoons unsalted butter
• 1/4 cup packed light brown sugar
• 2 tablespoons packed dark brown sugar
• 2 tablespoons water

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.

My Twist On Libby's Pumpkin Pie

I love Libby's Famous Pumpkin Pie.  This recipe has been on their pumpkin puree labels forever for good reasons:  The texture is velvety, it's spiced perfectly, not too sweet and easy to assemble.

I've changed it just a bit.

Their recipe:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) pumpkin puree
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. 


My twists:


I use 2 teaspoons of pumpkin pie spice in place of the spices above.  I also add 1 teaspoon of high-quality vanilla extract to the filling.  Whipped cream on top is a must.  A slice of candied ginger on each serving is a nice, spicy touch.


I've baked this pie in a regular Pyrex pie plate and my beloved Pfaltzgraff Winterberry pie plate.  The Pfaltzgraff wins, hands down.  It's 10.5" in diameter and 2" deep.  It holds all of the filling and bakes evenly.

Gadget of the Week: Apple Pocket Pie Mold

I love gadgets.

I love anything from Williams-Sonoma.

And this is just too cute.

The mold is a hinged plastic device.  You cut out the shapes with the outside of the mold--one side has a leaf-shaped vent for the baked variety--and crimp the filled pies together with the inside of it.

This is the recipe on the box:

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar, plus more for sprinkling (if baking pies)

16 tablespoons cold unsalted butter, cut into 1/2" dice

6-8 tablespoons ice water

1/2-1 cup pie filling

1 egg, lightly beaten with 1 teaspoon water (for egg wash)

Vegetable oil (if frying pies)

In a food processor, pulse together the flour, salt and 2 tablespoons sugar until combined (about 5 pulses).    Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.  Add 6 tablespoons ice water and pulse twice.  The dough should hold together when squeezed with your fingers but should not be sticky.  If it is crumbly, add more water, 1 teaspoon at a time, pulsing twice after each addition.  Divide the dough in half, wrap with plastic wrap and press each into a disk.  Refrigerate for at least 2 hours or up to overnight.

To make the pies:  Let the dough stand at room temperature for five minutes.  On a floured surface, roll out 1 dough disk into a round 1/16-1/8" thick.  Brush off the excess flour.  Using the Pocket Pie Mold, cut out 8 of each shape.  (If you will be baking the pies, cut out 4 of each shape using the decorative cutout; the cutout will serve as a steam vent in the top crust.  If you will be frying the pies, do not use the decorative cutout.)  Re-roll the dough scraps, if necessary, and cut out more shapes.  Repeat with the remaining dough disk.

Place a solid dough shape in the bottom half of the cutter and gently press the dough into the mold.  Fill the center with 1-2 tablespoons of the pie filling and brush the edges of the dough with the egg wash.  Top with a matching shape.  (If you will be baking the pies, use a piece with the decorative cutout.)  Press the top half of the cutter down to seal and crimp the edges of the pie.   Remove the pie from the mold and place on a parchment-lined baking sheet.  Repeat with remaining dough.  Freeze the pies for 20-30 minutes.

To Bake:  Preheat the oven to 400 degrees.  Brush the pies with the egg wash and sprinkle with sugar.  Bake until the crust is golden brown and the filling is gently bubbling, 15-20 minutes.  Cool on a wire rack for 10 minutes.

To Fry:  In a heavy, deep fry pan or wide saucepan over medium-high heat, pour in the vegetable oil to a depth of 2 inches and heat to 350 degrees on a deep-frying thermometer.  Fry the pies in batches until golden, 3-6 minutes,  Drain on paper towels.

Makes about 8 pocket pies.

I know...it seems like a lot of trouble.  These were just adorable, though.  Two thumbs up!!!  I will definitely makes these again.

My tips for success:  

1)  Cold butter and ice water in the dough.  Cold ingredients=flaky dough.

2)  Roll the dough slightly thicker than the recipe states.  The pies will keep their shape better.

3)  You must chill and the dough and freeze the formed pies for the specified time.

4)  Roll and form the dough quickly. 

4)  Do what Alton Brown does and keep cookie sheet in the freezer.  If the dough becomes to warm, place the sheet on top for a few seconds to cool it down.

5) I spooned the pie filling directly out of the can and into the pies.  Next time, I will snip up the apples with kitchen shears first to make the fruit more evenly distributed.  The big pieces of fruit seemed too chunky for pocket pies.

Enjoy with vanilla bean ice cream!

Lemon Icebox Pie

This is creamy, refreshing and easy.

Filling:
1 block cream cheese (8 oz.), at room temperature
1 can (14 oz.) sweetened condensed milk
Grated zest of three lemons
Scant 1/2 cup fresh lemon juice (about 2 1/2 lemons)
1/2 teaspoon vanilla extract

Crust:
1 store-bought graham cracker crust

Topping:

1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract

For the filling, beat the cream cheese on high speed of your electric mixer for one minute.  (It really has to be at room temperature or the filling will have little chunks running through it.  Not yummy!)  Add the milk, lemon zest and juice and extract.  Beat at high speed until thoroughly combined.  Pour the filling into the crust, scraping the bowl as clean as you can.

For the topping, pour the cream into the unwashed bowl you used for the filling!   Add the sugar, zest and extract.  Beat at high speed until stiff peaks form.  (Watch carefully, or you'll wind up with lemon butter!)  Spread the flavored whipped cream on the top of your pie, cover and refrigerate for at least 8 hours.

Your patience will be rewarded.

Veggie Pot Pie

This is my adaptation of Ann Jackson's "Tofu Pot Pie with Cornmeal Crust" from her fantastic cookbook, Cookin' Southern Vegetarian Style.

I know what you're thinking:  Ugh!  Tofu!  Seriously?  Well, I'm a carnivore who is seriously cutting back on her meat consumption and Ann's recipes are out-of-this-world.  I made this pie for lunch today and thought it was hearty, rich, satisfying and it definitely expanded my horizons.  Do I often cook with tofu or miso?  No.  But Ann showed me that these ingredients have merit and can produce a soulful meal--with health benefits, to boot!

For the crust:

3/4 cup unbleached all-purpose flour  (Ann uses whole wheat pastry flour.  Your choice.)
1/2 cup cornmeal (I used Bob's Red Mill Medium Grind Yellow Cornmeal.)
Pinch kosher salt
5 tablespoons cold butter
1 teaspoon toasted sesame oil  (My addition, and it's so good in this crust.)
3 tablespoons cold water

For the filling:

1 extra-large baking potato, peeled, cubed and boiled until tender

1/2 cup sliced mushrooms

1 cup baby carrots, thinly sliced (Slice them thinner than I did here!)

1 pound extra-firm tofu, cubed

1/3 cup butter

1 medium onion, peeled and chopped

1/3 cup unbleached all-purpose flour

Dash each paprika, salt and pepper

1/4 teaspoon Original Spike Seasoning 

2 tablespoons miso

3/4 cup hot water

1/2 cup half-and-half cream

1/2 cup vegetable broth (or water)

1 tablespoon tamari

Make the crust first.  Combine the dry ingredients in a medium-sized bowl.  Cut in the butter with a pastry blender until it forms fine crumbs.  Combine the water and oil;  stir into the flour mixture.  The dough should pull away from the sides of the bowl.  If needed, add more water, one teaspoon at a time.  Wrap the dough in wax paper and refrigerate until needed.

Preheat the oven to 375 degrees. Spray a 12 x 8" Pyrex dish with Pam and set aside.

While the potato is boiling, slice up the carrots, onion and tofu.  Quickly rinse the mushrooms and add to the cutting board.  

Melt the 1/3 cup butter in a skillet over medium heat.  Saute onion for five minutes or until tender and lightly browned.  Whisk in flour, paprika, salt, pepper and Spike.  (Mixture will be very thick).  Reduce heat to low.  Dissolve miso in hot water.  Add to the skillet along with half-and-half, broth and tamari.  Stir in the drained potato, carrots, mushrooms and tofu.  Remove from heat.  Pour mixture into the prepared dish and set aside.

Remove pastry from waxed paper. Place on a lightly floured board and roll to about 1/4" thickness.  Cut into strips with a pizza cutter.  Place the strips in a criss-cross pattern over the filling in the dish.

Bake for 45 minutes or until crust is brown and the filling is bubbly.

Ann is vegan and used soy margarine in the crust and vegetable oil in the filling instead of butter.  The half-and-half and broth were my additions because the sauce, as originally written, was way too thick for me.  And I had to throw in Spike.  It is just an incredible seasoning.  I can find it out here in the boonies at Food Lion!  Seek it out.