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Maple Bourbon Pecan Pie

Cookbook MarthaStewart

Category Name Pie

Servings 8 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

All-purpose flour,

for dusting

1/2 recipe Pâte Brisée

1 Cup(s) sugar

4 Tablespoon(s) unsalted butter,

melted

4 Large whole eggs

1 Cup(s) plus 2 tablespoons

dark corn syrup

1/2 Cup(s) pure maple syrup

2 Tablespoon(s) bourbonor dark rum

1 Teaspoon(s) pure vanilla extract

1 1/2 Cup(s) (5 1/4 ounces)

pecan halves

2 Large egg yolks

2 Tablespoon(s) heavy cream

Whipped

cream(optional)

Method

1. On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin,

leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife,

carefully cut out leaves from scraps of dough. Gently score leaves with the back of the

knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves

to refrigerator. Chill for at least 30 minutes


2. Heat oven to 400°. In a medium bowl, whisk together sugar, butter, 4 whole eggs,

corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour

filling into pie shell; arrange remaining pecan halves on top of pie. 11/11/2003 12:05:30 PM Page 1 of 2 Maple Bourbon Pecan Pie
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