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Maple Bourbon Pecan Pie Recipe

Ingredients

How to make it

  • Set aside one pie shell. Onto a lightly floured surface, remove the other crust from its tin (if already in a tin). Using a paring knife, carefully cut out leaves or other fun shapes from this crust. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Put unused pie+tin and leaves in the refrigerator for about 30 minutes.
  • Heat oven to 400�. In a medium bowl, whisk together sugar, butter, eggs, corn syrup, maple syrup, liquor, and vanilla. Fold in the pecan halves. Pour filling into the pie shell.
  • Beat 1 egg yolk, and brush over the edge of the crust. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes to firm the filling, or put straight in the oven if you have steady hands. (optional: Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.)
  • Bake 15 minutes at 400F, then reduce heat to 350�. Bake until a knife tip comes out clean, about 60-75 minutes. Serve warm or at room temperature.

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The Cook

oobleck Oakland, CA

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