Pecan Pie
Ingredients
- 1 recipe for single pie crust see below
- all purpose flour for dusting the counter
- 3 large eggs
- ¾ cup coconut palm sugar or brown sugar
- ¼ teaspoon sea salt
- ¾ cup brown rice syrup
- 2 teaspoons pure vanilla extract
- 1 Tablespoon bourbon or dark rum I prefer bourbon
- 3 Tablespoons unsalted butter melted
- 1 cup chopped pecans*
- 1 cup pecan halves**
Instructions
- Roll disk of pie dough on a lightly floured countertop, regularly checking to make sure disk is not sticking to counter. Roll into a 12-inch round. Fit pastry into a 9-inch pie plate. Tuck the overhanging pastry under itself and crimp the edges or use a fork to make a decorative border. Refrigerate pie shell until ready to fill pie.
- Preheat oven to 350 degrees.
- Place the eggs, sugar, salt, brown rice syrup, vanilla, bourbon and butter in a bowl and mix to combine. Stir in the chopped pecans.
- Pour the filling into your pie plate (it will only look half full) and arrange pecan halves in decorative pattern on top. Bake for 45 minutes or until filling is just set. If you use a frozen pie crust, it will take an extra 10-15 minutes to bake.
- Allow the pie to cool completely before serving.
Notes
*For a richer flavor, toast pecans in a 350 degree oven for about 8 minutes or until fragrant, then chop coarsely.
**Or use all chopped pecans and skip the decorative top.
Single Pie Crust
1 ¼ cups all-purpose flour or white spelt flour
½ teaspoon cane sugar
½ teaspoon sea salt
1 stick (8 Tablespoons) unsalted butter, cut into pieces
2-4 Tablespoons ice water
Place the flour, sugar and salt in the bowl of a food processor fitted with the metal blade and pulse a couple times until blended.
Add the butter to the flour and pulse until the mixture resembles small peas.
Pour 2 Tablespoons of ice water on top of the flour mixture and pulse about 10 times. Avoiding the blade, carefully grab a small handful of dough and squeeze together. If the dough holds together without crumbling, it’s ready to be formed into a disc. If it’s too dry, pulse in another few teaspoons of ice water until dough holds together.
Transfer dough to a piece of parchment and bring dough together to form a ball. Wrap in parchment and refrigerate at least 30 minutes at which point it will be ready to roll out. Or you can keep the dough refrigerated for 2-3 days, or in the freezer, well wrapped for 2-3 months.
Add the butter to the flour and pulse until the mixture resembles small peas.
Pour 2 Tablespoons of ice water on top of the flour mixture and pulse about 10 times. Avoiding the blade, carefully grab a small handful of dough and squeeze together. If the dough holds together without crumbling, it’s ready to be formed into a disc. If it’s too dry, pulse in another few teaspoons of ice water until dough holds together.
Transfer dough to a piece of parchment and bring dough together to form a ball. Wrap in parchment and refrigerate at least 30 minutes at which point it will be ready to roll out. Or you can keep the dough refrigerated for 2-3 days, or in the freezer, well wrapped for 2-3 months.