MAPLE BOURBON PECAN PIE

Maple Bourbon Pecan Pie image

Provided by Chef mariajane

Categories Pie

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

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pate, brisee
all-purpose flour
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs
1 cup dark corn syrup, plus 2 tbsp
1/2 cup pure maple syrup
2 tablespoons Bourbon or 2 tablespoons dark rum
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
2 large egg yolks
2 tablespoons heavy cream
whipped cream

Steps:

On a lightly floured surface, roll dough to 1/8-inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly,. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer the lined pie tin and leaves to refrigerator. Chill for at least 30 minutes.
Heat oven to 400°F In a medum bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon and vanilla. Fold in half the pecan halves. Pour filling int pie shell; arrange remaining pecan halves on top of pie.
Score outer rim of pie. Beat 1 egg yolk, and brush over hatch marks, adhere leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk brush the egg glaze over the leaves, and transfer to the oven.
Bake 15 minutes, then reduce heat to 350°F Bake until knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 520.9, Fat 24.2, SaturatedFat 6.8, Cholesterol 178.6, Sodium 104.7, Carbohydrate 73.4, Fiber 1.8, Sugar 48.9, Protein 5.7