BOURBON-SUGAR PIE
This bourbon-infused pie is every bit as sweet as its name implies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 10
Number Of Ingredients 12
Steps:
- In medium bowl, mix 1 1/4 cups flour, the granulated sugar and salt. Cut in butter, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. On lightly floured surface, shape dough into a ball. Flatten to 1/2-inch thickness, rounding and smoothing edges. Wrap in plastic wrap; refrigerate 1 hour.
- On lightly floured surface, roll pastry, using floured rolling pin, into 11-inch round. Fold pastry into quarters; place in 9-inch glass pie plate. Unfold pastry and ease into pie plate, pressing firmly against bottom and side and being careful not to stretch pastry. Fold and roll edge of dough under, even with plate; flute edge. Cover; refrigerate 30 minutes.
- Heat oven to 350°F. Line pastry with foil; fill with pie weights or dried beans. Bake 12 minutes. Remove weights and foil; bake 3 to 4 minutes longer or until bottom is golden brown.
- In medium bowl, mix all filling ingredients just until blended. Pour into partially baked crust. Bake 1 hour to 1 hour 10 minutes or until golden brown and center is set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream.
Nutrition Facts : Calories 479, Carbohydrate 61 g, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 202 mg
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