Basil & Butterflies

This year, we have had a hard time deciding which pies we want to make for Thanksgiving dinner. We knew we wanted to try a new blueberry pie recipe, leaving only one spot for two contenders: pumpkin pie or Geoff’s famous Maple Bourbon Pecan Pie. This was actually a silly quandary, born from my recent intrigue with pumpkins. After all, my southern heritage practically demands pecan pie.

Our recipe for Maple Bourbon Pecan Pie is from a 1999 issue of Martha Stewart Living magazine (which makes this our decade year with this pie). Geoff makes this pie so well that I have actually seen grown adults tear up at the table when they take a bite. Part of this is my husband’s natural talent, no doubt. But as you can see, the recipe is also pure genius. (Note, I am not including a crust recipe, but I do recommend a homemade one, if possible). Enjoy!

The Pie

Ingredients

All-purpose flour, for dusting
Pie Dough
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
2 large egg yolks
2 tablespoons heavy cream
Whipped cream (optional—not really though)

Directions

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. Transfer lined pie tin to refrigerator. Chill for at least 30 minutes.
2. Heat oven to 400 degrees. 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.
3. Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
4. Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

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