Brandy Pecan Pie

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here

Recipe

Makes: one 9-inch pie

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here

Ingredients

  • Filling
    • ⅔ cup turbinado sugar
    • ¼ cup (½ stick) unsalted butter, cubed
    • ½ cup Grade B maple syrup
    • ¼ cup of honey
    • 2 tbsp fine yellow cornmeal
    • 3 large eggs, at room temperature
    • 1 tsp pure vanilla extract
    • 2 tbsp apple brandy
    • ½ tsp kosher salt
  • One 9-inch crust made with Toasted Pecan Pie Dough, blind baked and cooled
  • 1 tsp turbinado sugar mixed with 1 tsp all-purpose flour
  • 1 ½ cups whole pecans, toasted
  • 1 large egg, beaten
  • Unsweetened whipped cream, for serving (optional)

Directions

  1. Preheat your oven to 325°F
  2. Make the filling: Place the turbinado sugar and cubed butter in a small, heatproof bowl. Combine the maple syrup and honey in a small, heavy-bottomed saucepan and slowly bring to a boil. Continue boiling until the mixture reads 225°F on a candy thermometer. Pour the maple-honey mixture over the turbinado sugar and butter and stir until the butter has completely melted. Whisk in the cornmeal. Set aside to cool slightly.
  3. In a separate bowl, whisk the eggs with the vanilla, brandy, and salt.
  4. Slowly pour the cooled butter mixture into the egg mixture, whisking constantly.
  5. Place the blind-baked pecan crust on a parchment-lined baking sheet. Sprinkle the bottom of the crust with the turbinado sugar-flour mixture, then spread the toasted pecans evenly on top. Brush the crimped edge with the beaten egg. Carefully pour in the filling until it reaches the bottom of the crimps. Use a knife or fork to poke down any pecans that aren’t submerged in the filling.
  6. Transfer the baking sheet with the pie on it to the oven and bake for 40 to 50 minutes, or until puffed around the edges and only slightly jiggly in the center when shaken.
  7. Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. When the pie is at room temperature, slice it into 6 to 8 pieces. Serve with whipped cream.
  8. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 2 days.

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