Catskills Recipe: Maple Bourbon Pecan Pie


Maple Bourbon Pecan Pie
Serves 8


For the Crust Pastry:
1 cup flour
1/2 teaspoon salt
1/3 cup lard
4–6 tablespoons ice water

For the Filling:
4 tablespoons butter
1-1/12 toasted pecans
3/4 cup coarsely chopped pecans
1 cup brown sugar
1/2 cup dark maple syrup
1/2 cup dark corn syrup
3 eggs, beaten
3 tablespoons bourbon
1/2 teaspoon salt


To create pastry, combine flour and salt in a medium bowl. Cut lard into flour with a pastry blender or fork, until mixture resembles coarse crumbs. Sprinkle water over flour mixture, 1 tablespoon at a time, while tossing lightly with a fork until dough is moist enough to form into a ball. Shape dough into a ball and flatten into a 1/2-inch thickness, rounding the edges. On a floured surface, roll lightly into an 11-inch circle. Place into a 9-inch pie pan, crimping the edges and refrigerate until ready to fill.

Preheat to 350°F. In a large saucepan, melt butter over medium-low heat. Remove from heat and whisk in pecans, brown sugar, maple syrup, corn syrup, eggs, bourbon and salt. Pour filling into the prepared crust. Bake until just set in the middle, about 45 minutes. Transfer to a rack to cool completely.