Bake with Metrolink for National Pecan Pie Day!
We know. Of course you want this for Thanksgiving, but we know a secret: pecan pie is great any time of year. A butterscotch custard with toasted pecans and a shot of vinegar to balance the sweetness. Each bite of this buttery brown sugar blend atop golden, flaky crust is worthy of identity outside of the holidays.
WHAT YOU NEED:
- 1 tbsp. granulated sugar
- 1 tsp. table salt, divided into 1/2 tsps.
- 2 1/4 cups all-purpose flour, plus more for rolling
- 1 cup (8 oz.) cold unsalted butter, cut into 1/2-inch cubes
- 2 tbsp. unsalted butter, softened
- 1/2 cup packed light brown sugar
- 3 large eggs, beaten
- 1 cup dark corn syrup
- 1 tbsp. apple cider vinegar
- 1 tbsp. bourbon
- 1 tsp. pure vanilla extract
- 2 cups chopped pecans, toasted
WHAT YOU’LL DO:
- Dissolve the granulated sugar and 1/2 tsp. salt in 1/3 cup water and chill until cold.
- Pulse the flour and butter in a food processor until the mixture looks like coarse meal with with some pea-size pieces. Add the water all at once and pulse until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
- Wrap each disk in plastic wrap and chill until firm, at least 30 minutes or up to 1 day. Use one disk for the pecan pie and freeze the other disk for up to 3 months for the next time you crave pie! Just thaw it overnight in the refrigerator before rolling.
- Preheat the oven to 425 degrees F.
- Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
- Reduce the oven temperature to 350 degrees F.
- Cream the butter and brown sugar with an electric mixer fitted with the paddle attachment or by hand with a wooden spoon until smooth and fluffy. While beating, add the eggs in a steady stream, then beat in the corn syrup, vinegar, salt, bourbon, and vanilla until smooth. Fold in the pecans and pour into the cooled pie shell.
- Bake until golden brown and mostly set but still a bit jiggly, about 45 minutes. Cool completely on a wire rack.