Pecan Pie with Orange Zest + Smoked Cherrywood Sea Salt

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:

1. Preheat oven to 350 degrees F.
2. Make short dough. This is more of a cookie dough than a pie crust so cream your butter + sugar until fluffy. 
3. Slowly add eggs, mixing between additions. 
4. 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. 
5. Lightly toast pecans, 5-7 minutes. Set aside to cool.
6. On a clean, lightly floured surface, roll chilled pastry dough into round.  
7. Transfer dough to 10" tart pan + press into sides. Press fork into dough sporadically to allow steam to release during baking.
8. Line dough with parchment, and fill with baking beans or dry rice. 
9. Bake at 350 until very lightly golden brown, about 10 minutes. Remove from oven and set aside.
10. Make the filling. Cream butter and sugar until soft and fluffy.
11. Add eggs one at a time, whisking between additions.
12. Add both syrups, vanilla, orange zest + smoked salt. Whisk until combined.
13. Fold in pecans. 
14. Place pre-baked pastry shell onto sheet tray, fill with pecan mixture. 
15. Bake for 30 minutes or until just set. (Wobbly like jello)
16. Allow pie to cool to room temperature, its very tempting to dive in sooner but you won't get a clean slice!
17. Chill until ready to serve, and warm at a low 300 degree F oven before serving. Enjoy!