If refrigerated, set out at room temperature 30 minutes prior to serving. We recommend serving the pie at room temperature. The pie or leftovers should be wrapped airtight in plastic wrap and refrigerated for up to a week. When serving, place the pieces on top of the whipped cream or ice cream as your garnish.Ĭhefs’ Notes: “Your pie may be made ahead of your Thanksgiving dinner but never frozen. Remove from the oven and cool on a baking rack. Bake them on a baking sheet at 325☏ for 10 to 15 minutes, or until light brown. Roll out the excess pieces of dough and use your choice of cookie cutters to create decorative pieces. Add about cup of ice water and pulse a few times. Add cubed butter and pulse using on/off until the butter is the size of peas. Pour 1/3 cup of the excess Bourbon on top of the pie as soon as it comes out of the oven. Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water to about a cup. Test it by touching the middle: It should be firm in the center. Pour the sugar mixture on top of the pecans.īake the pie for one hour and 15 minutes, or until set. Whisk together the sugar, eggs, and Karo syrup in a large mixing bowl.ĭrain any excess Bourbon from the pecans and reserve it. Preheat the oven to 325☏ and place the pie shell on a rimmed baking sheet.Ĭombine the pecan pieces and Bourbon in a small bowl and set aside for at least 15 minutes. Cut off any excess pieces of pie dough and reserve to decorate the pie. Gently roll the dough over a floured rolling pin and unroll it gently into a nine-inch, deep-dish pie pan. Roll the dough from the middle outward until the dough is 12 inches in diameter and about 1/8-inch thick. Repeat as necessary to keep the dough from sticking to the work surface or rolling pin. Sprinkle the chilled dough, work surface, and rolling pin with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Pat the dough into a disk, wrap it with plastic wrap, and refrigerate it for 20 minutes. Get Bourbon Pecan Pie Recipe from Cooking Channel. ![]() Slowly stir in the water little by little until the texture is crumbly. The pie is already so sweet that it needs the slight bitterness dark chocolate brings.Combine the sugar, salt, and flour together in a large bowl and stir to mix well. As Mary Berry would say, “no soggy bottoms!”Įven if you're a milk chocolate fan most of the time, dark chocolate is a must here. Partially baking the crust before you add filling-especially custardy fillings like pumpkin-will help prevent the bottom from turning into mush. If you don't have apple cider vinegar, distilled white vinegar, vodka, or lemon juice will work too.Īfter draping the pie crust into the pie plate let it rest in the fridge for 10 minutes, then crimp the sides and chill again. Place the whole thing in the fridge for 30 minutes or the freezer for 10 minutes. Both chill times will ensure your crust doesn't shrink in the oven. Just a little bit of vinegar in the dough helps make your crust more tender and the dough easier to work with. If you over-mix the dough, you risk a crust that comes out tough, and no one wants that.Īpple cider vinegar is the secret ingredient. When mixing the dough in the food processor, you're looking for pea-size (or a bit larger) clumps of butter. Plus, by stocking up, you'll never have to wait for pie dough to rest ever again.įor any pie-baking newbies, cold butter = flaky crust. Defrost the dough in the fridge overnight (or at least 5 hours ahead) when you have a pie craving. Make a few batches of a double crust pie dough recipe every few months, wrap them tightly in plastic wrap or a freezer safe bag and stash them in the freezer. Then, whisk in one egg at a time until combined. Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. Once you start making pie dough in advance, your whole life will change. Remove from heat and stir in pecans, cider vinegar, vanilla and bourbon (if using). ![]() You can make the pie dough ahead of time. Of course, if you run out of time, there’s nothing wrong with using a frozen dough. Though many pecan pie recipes call for corn syrup this one relies on pantry staples like white and dark brown sugar, bound together with deeply browned butter and eggs beaten until frothy. New to making pie dough? Here are some super-helpful tips. The only thing better than pecan pie? Chocolate bourbon pecan pie! That’s right, your favorite sticky-sweet pie got a chocolatey makeover so good you’ll have to make it at least once this holiday season.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |