MARTHA STEWARTS BURBON PECAN PIE
Steps:
- Heat oven to 400 degrees. 1. 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 2.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. 3. 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. 4. 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.
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Zia Chitrali
[email protected]Overall, this is a great pie recipe. It's easy to make and it always turns out delicious. I would definitely recommend it to anyone who loves pecan pie.
Gary
[email protected]This pie is very rich, so a little goes a long way. I would recommend serving it with a dollop of whipped cream or ice cream to help balance out the sweetness.
Linah shakantu
[email protected]I was disappointed with this pie. The crust was soggy and the filling was too runny. I think I might have overcooked it. I will try it again, but I'll be more careful with the cooking time.
Muhammadh Ilham
[email protected]This pie was a bit too sweet for my taste, but my husband loved it. He said it was the best pecan pie he's ever had. The crust was flaky and the filling was rich and creamy. I would recommend this pie for people who like their desserts on the sweeter
Alice Fosu
[email protected]I followed the recipe exactly, and my pie turned out perfectly. The crust was flaky and the filling was smooth and creamy. The bourbon flavor was subtle, but it definitely added something special to the pie. I will definitely be making this pie again
Boyi friday Isaac
[email protected]This pie is a little time-consuming to make, but it's worth the effort. The crust is flaky and the filling is rich and decadent. The bourbon gives it a nice kick, and the pecans add a nice crunch. I would definitely recommend this pie for a special o
Rahaa Sufiyaan
[email protected]I was a little hesitant to try this pie because I'm not a big fan of bourbon, but I'm so glad I did! The bourbon flavor is subtle, and it really complements the other flavors in the pie. The crust is flaky and the filling is rich and creamy. I will d
Ghaffar Ali Ghaffar Ali
[email protected]This pie is so easy to make, and it always turns out perfect. I love that I can use my favorite bourbon, which gives it a unique flavor. The pecans add a nice crunch, and the filling is smooth and creamy.
Meri Melkea
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The crust is flaky and buttery, and the filling is just the right amount of sweetness. I love that it's not too heavy, so you can enjoy a slice without feeling weighed down.
John Onne Achadu
[email protected]This pie was a hit at my Thanksgiving dinner! The filling was rich and decadent, and the pecans added a nice crunch. The bourbon gave it a little extra something special. I will definitely be making this pie again.