Directions:
- Making the pie dough ( makes 1 double-crust or 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.
- Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
- Now - making the pie - 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.
- 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.
- Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1378.25 Kcal (5770 kJ) | ||
| Calories from fat | 807.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.75g | 138% | |
|---|---|---|---|
| Cholesterol | 295.77mg | 99% | |
| Sodium | 577mg | 24% | |
| Potassium | 450.97mg | 10% | |
| Total Carbs | 135.79g | 45% | |
| Sugars | 86.67g | 347% | |
| Dietary Fiber | 7.04g | 28% | |
| Protein | 18.57g | 37% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 3.4mg | 19% | |
| Calcium | 139.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 406.28 Kcal (1701 kJ) | ||
| Calories from fat | 238.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.46g | 138% | |
|---|---|---|---|
| Cholesterol | 87.19mg | 99% | |
| Sodium | 170.09mg | 24% | |
| Potassium | 132.94mg | 10% | |
| Total Carbs | 40.03g | 45% | |
| Sugars | 25.55g | 347% | |
| Dietary Fiber | 2.07g | 28% | |
| Protein | 5.47g | 37% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 1mg | 19% | |
| Calcium | 41.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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