Talk about elevated flavors! During a recent road trip with my partner, we got talking holiday traditions and must-have-at-the-table favorites. I decided I'd be happy to never see sweet potatoes with broiled marshmallows ever again, but wouldn't consider it a Thanksgiving without pie. That being said, expecting the same flavors year after year can get redundant, so I was thrilled to see this (dare I say sexy) pecan pie in BAKE just in time for the holiday. Proud to use SKORDO Smoked Cherrywood Sea Salt in this one, knowing it's smoked over a Maine Cherrywood pit makes me feel like I'm bringing my little taste of Maine to my family's table this year.
Author Rory Macdonald provides both gram + cup measurements in the cookbook, but I always reach for the scale when I can to ensure the most accuracy.
Makes 1 10 inch tart
Ingredients:
For the crust:
- 340 grams unsalted butter, soften
- 225 grams granulated sugar
- 180 grams egg, about 3.5 eggs (if needed, whisk the remaining egg + only use half)
- 675 grams all purpose flour
For the filling:
- 75 grams butter
- 100 grams demerara sugar (natural cane sugar)
- 180 grams egg, about 3.5 eggs (if needed, whisk the remaining egg + only use half)
- 175 grams corn syrup
- 175 grams Runamok Bourbon Barrel Aged
- 1 teaspoon pure Vanilla Extract
- 2 oranges, zested
- 2 teaspoons SKORDO Smoked Cherrywood Sea Salt
- 300 grams (3 cups) pecan halves
Directions:
- Preheat oven to 350 degrees F.
- Make short dough. This is more of a cookie dough than a pie crust so cream your butter + sugar until fluffy.
- Slowly add eggs, mixing between additions.
- Add flour + mix until combined. Form dough into a ball + wrap in plastic wrap. The thinner you form it now, the quicker it will chill + easier it will be to start rolling out later. Chill at least 2 hours.
- Lightly toast pecans, 5-7 minutes. Set aside to cool.
- On a clean, lightly floured surface, roll chilled pastry dough into round.
- Transfer dough to 10" tart pan + press into sides. Press fork into dough sporadically to allow steam to release during baking.
- Line dough with parchment, and fill with baking beans or dry rice.
- Bake at 350 until very lightly golden brown, about 10 minutes. Remove from oven and set aside.
- Make the filling. Cream butter and sugar until soft and fluffy.
- Add eggs one at a time, whisking between additions.
- Add both syrups, vanilla, orange zest + smoked salt. Whisk until combined.
- Fold in pecans.
- Place pre-baked pastry shell onto sheet tray, fill with pecan mixture.
- Bake for 30 minutes or until just set. (Wobbly like jello)
- Allow pie to cool to room temperature, its very tempting to dive in sooner but you won't get a clean slice!
- Chill until ready to serve, and warm at a low 300 degree F oven before serving. Enjoy!
