Maple and Bacon Pecan Pie
Maple and Bacon Pecan Pie
Ingredients
- 1 cup (250 ml) unbleached all-purpose flour
- 2 tbsp (30 ml) sugar
- 1/4 tsp (1 ml) salt
- 1/2 cup (125 ml) cold unsalted butter, diced
- 2 tbsp (30 ml) ice-cold water
- 1 egg yolk
- 1/4 cup (60 ml) sugar
- 1 tbsp (15 ml) cornstarch
- 2 eggs
- 1 egg white
- 2 cups (500 ml) pecans, toasted
- 1 cup (250 ml) maple syrup
- 4 slices bacon, cooked and chopped
- 1 tbsp (15 ml) bourbon (or Jack Daniel's whiskey)
Instructions
- In a food processor, combine the flour, sugar and salt. Add the butter and pulse a few seconds at a time until it is the size of peas. Add the water and egg yolk and pulse again until the dough just begins to form. Add ice-cold water if needed. Remove the dough from the food processor and form into a disc with your hands.
- On a lightly floured surface, roll out the dough and line in a 9 in (23 cm) in diameter and 1 inch (2.5 cm) deep removable bottom tart pan. With a fork, prick the bottom of the crust. Refrigerate for 30 minutes or freeze for 15 minutes.
- With the rack in the lowest position, preheat the oven to 375 °F (190 °C).
Maple and Bacon Pecan Pie