Boozy Bourbon Pecan Pie

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Did I say I wanted one dessert at the Thanksgiving table? I meant two. I also needed pecan pie. And yes, I really do mean need. I offered leftovers of everything on my Thanksgiving table, except the pecan pie. I saved that for myself.

The filling is loosely based on Marion Cunningham’s The Fannie Farmer Cookbook. I used to love making Marion’s Best-of-all-Pecan-Pie when I was gluten-full. Here is a gluten-free and bourbon-full version.

Bourbon Pecan Pie
For the Crust:
1/2 cup + 2 Tablespoons sorghum flour
3/4 cup sweet rice flour
3/4 cup tapioca flour
1/4 cup corn starch
pinch of salt
1 1/2 Tablespoons sugar
1 1/2 teaspoons guar gum
1/2 cup butter (or butter substitute), diced
1/2 cup shortening
2 eggs (1 for brushing the top)
3-5 Tablespoons ice water

Place all dry ingredients in a large bowl and mix. Add the butter and shortening and mix with your fingers until the dough resembles peas. Beat 1 egg and add to the mixture. Work the dough with your fingers until mixed. Add 1 Tablespoon at a time of the ice water until it sticks together in your fingers. Knead this dough for 1-2 minutes in the bowl until smooth. Wrap the dough in saran wrap and press into a disk. Chill for at least 2 hours, preferably over night.

For the filling:
1 1/4 cup light brown sugar
1/ teaspoon cream of tartar
pinch of salt
1/2 cup water
2 Tablespoons molasses
4 Tablespoons butter
1 1/2 Tablespoons bourbon
1 teaspoon vanilla
3 eggs
1 1/4 cup pecans, chopped

Combine the sugar, cream of tartar, and water in a small saucepan. Bring to a boil then turn to low and simmer for about 10 minutes. Add the molasses and butter and stir until melted. Remove from heat and then add the bourbon. Let cool slightly. Beat the eggs and vanilla together in a bowl and whisk in the brown sugar mixture. Fold in the pecans.

Assemble the pie:
Preheat the oven to 425. Remove the dough from the refrigerator about 15 minutes before you’re ready to roll it out. Roll the dough between 2 pieces of parchment paper dusted with rice flour. Line the pie pan with the dough. It’s okay if some pieces don’t stick together, just press it back in.

Pour the pecan mixture into the prepared pie pan. Crimp the edges of the crust and then brush with the additional beaten egg. Bake at 425 for 15 minutes. Turn the heat down to 350 and bake for another 15-18 minutes. Let the pie cool slightly before serving.

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About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
This entry was posted in Dietary Restrictions, Recipes, Sweet, Uncategorized and tagged , , , , . Bookmark the permalink.

One Response to Boozy Bourbon Pecan Pie

  1. Pingback: Thanksgiving Round Up Part I | Salts Kitchen

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