- 2 ½ cups all-purpose flour, plus more for rolling
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 ¼ sticks cold unsalted butter, cubed
- ½ cup cold shortening
- 4–7 tablespoons water
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 4 large whole pasteurized eggs
- 1 cup plus 2 tablespoons dark corn syrup
- 2 tablespoons bourbon (I used Maker’s Mark)
- ½ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 ¾ cups pecan halves and pieces
- 2 tablespoons heavy cream or milk
- Make the crust. Pulse the flour, sugar, and salt in a food processor to combine. Add the cubed butter and clumps of shortening. Pulse until the butter and shortening have been broken into small pieces and are mostly incorporated into the flour mixture. Add the water a few tablespoons at a time, and pulse until mixture comes together when pressed. Dump onto plastic wrap and press into disc. Refrigerate at least one hour before rolling.
- This recipe makes a top and bottom crust, but only the bottom will be used, so the other half may be frozen for a couple weeks, double wrapped in plastic and place in a zipper bag, for later use.
- Roll half the crust on a floured surface so that it fits into a pie plate. Crimp the edges together to make a decorative border. Put the pie pan with the dough in the refrigerator while you make the filling.
- For the filling, preheat the oven to 400 degrees F. In a large bowl mix the sugar, butter, eggs, corn syrup, bourbon, maple syrup, and vanilla until fully combined. Carefully stir in the pecans. Pour the filling into the pie shell. Brush the crust with cream or milk using a pastry brush or dab with your finger. Chill the pie for 30 minutes.
- Place pie pan on foil lined baking sheet to catch any spills while baking. Bake for 15 minutes. Reduce heat to 350 degrees F. Bake for an hour to an hour 15 minutes more. Rotate pie halfway through if necessary. Tent crust if it is getting too brown, possibly at the halfway point. Serve warm, at room temperature, or cold. Can be stored in the refrigerator overnight, or frozen for up to three months if wrapped in parchment and foil, then placed in a zipper bag. Pie can be frozen whole or individual pieces.
Crust recipe adapted from Bobby Flay
Filling recipe adapted from Martha Stewart Living November 1999
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins