BRANDIED PECAN PIE

Brandied Pecan Pie image

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 13

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1 1/4 cups unbleached all-purpose flour, spooned and leveled, plus more for rolling
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
3 large eggs, lightly beaten
3/4 cup packed dark brown sugar
3/4 cup dark corn syrup
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
4 teaspoons brandy (optional)
1/4 teaspoon fine salt
2 cups pecans, toasted

Steps:

Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
Filling: Meanwhile, in a large bowl, stir together eggs, brown sugar, corn syrup, butter, vanilla, brand (if using), and salt. Fold in pecans. Pour filling into pie shell and bake until set but still slightly wobbly in center, 45 to 50 minutes. Let cool on a wire rack, 2 hours, before serving.

Nutrition Facts : Calories 597 g, Fat 37 g, Fiber 3 g, Protein 7 g, SaturatedFat 12 g