Red Meat Allergy Friendly Pecan Pie with Bourbon

Total time3 hr 20 min

Prep time25 min

Cook time55 min

Red Meat Allergy Friendly Pecan Pie with Bourbon

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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½ tsp salt
1 tsp granulated sugar
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

3 large eggs
1 cup dark corn syrup
¾ cup packed dark brown sugar
3 tbsp unsalted butter
3 tbsp bourbon
1 tsp vanilla extract
½ tsp salt
2 cups pecan halves

Instructions

1
Make the crust: Whisk together the flour, salt, and sugar in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water a few drops at a time if needed — the dough should hold when pressed but not feel wet or sticky. Turn it out onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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