Name: Smoked Sugar and Maple Pecan Pie
Yield: 8 serving
Ingredients: For Pie Dough, yields 2 single crusts, or use 1 disc store bought:; 2 1⁄2 cups (300 g) all-purpose flour; 2 sticks unsalted butter, cut into cubes or pats and chilled; 1⁄2 tsp. kosher salt, omit if using salted butter; 1 Tbsp sugar; 1⁄4 cup to 1⁄2 cup ice water; For the Filling:; 1 stick unsalted butter; 1 cup packed light brown sugar; ¾ cup light corn syrup; 3 large eggs; 2 cups pecans

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Smoked Sugar and Maple Pecan Pie

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Baking

This decadent pecan pie has hints of maple and gets an elevated, smoky finish from generous amounts of our Whiskey Barrel Smoked Sugar. Perfect for fall or holiday get-togethers when you want to elevate a classic dessert. Serve with whipped cream or vanilla ice cream.

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Serves 8 serving

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Ingredients

For Pie Dough, yields 2 single crusts, or use 1 disc store bought: 2 1⁄2 cups (300 g) all-purpose flour 2 sticks unsalted butter, cut into cubes or pats and chilled 1⁄2 tsp. kosher salt, omit if using salted butter 1 Tbsp sugar 1⁄4 cup to 1⁄2 cup ice water For the Filling: 1 stick unsalted butter 1 cup packed light brown sugar ¼ cup Bourbon Barrel Smoked Sugar, plus 1 tablespoon for topping ¾ cup light corn syrup

1 tsp. Pure Madagascar Vanilla Extract

2 tsp. Natural Maple Extract

½ tsp kosher salt

3 large eggs 2 cups pecans

Whiskey Barrel Smoked Sugar

Directions

Step 1 For the Pie Dough:

Step 2 In a large bowl whisk the flour, salt and sugar together. Work the chilled butter into the flour by fully coating the pieces in flour and crumbling them in between your fingertips, until large pea sized pieces form. Alternatively combine the flour, salt, sugar and chilled butter in a food processor and pulse until pea sized pieces form.

Step 3 Use a fork to toss a 1⁄4 cup of ice water into the mixture, adding up to 3 additional tablespoons, one at a time, until the dough comes together and there are no remaining crumbling and dry parts. The mixture should hold together after squeezing it in your hand. Alternatively add the 1⁄4 cup ice water to the food processor and pulse until the mixture comes together, adding up to 3 additional tablespoons of water, one at a time, until no dry spots remain and the mixture comes together.

Step 4 Press the dough together to form a ball. Divide the ball in half and shape each into round discs. Seal each disc in plastic wrap and chill in the fridge for at least30 minutes. If chilled longer than 30 minutes, allow to come to room temperature for about 10-15 minutes before rolling it out. Dough can keep refrigerated for up to 3 days. Otherwise, freeze for later use.

Step 5 When ready to roll out the pie dough, lightly dust a work surface with flour and use a rolling pin to flatten the disc, rotating it about an inch after each roll with the pin. Continue this until the dough is 1 ⁄ 8 inch thick and leaves about 1 inch overhang after transferring to a preferably metal, 9-inch pie dish. Fold the excess overhang under itself, gently press into the rim of the pie pan. Use a fork to design the perimeter and then poke holes into the base of the pie plate. Refrigeratefor at least 30 minutes or freeze for 10 minutes.

Step 6 For the Filling:

Step 7 Set a rack in the middle of the oven and preheat to 350°F. Set a baking sheet in the oven to preheat.

Step 8 In a small saucepan, melt 1 stick of butter over medium heat. Add light brown sugar and Bourbon Barrel Smoked Sugar. Whisk until smooth and dissolved. Remove from heat and whisk in the light corn syrup, vanilla, maple extract and salt. In a large bowl beat 3 eggs and gradually add the sugar and butter mixture to the bowl, whisking until smooth.

Step 9 Fill the chilled pie pan with pecan halves and pour the egg mixture evenly over top. Bake on the preheated baking sheet until filling is set, about 50 minutes, to 1 hour. With 15 minutes left of baking, top the pie with the remaining tablespoon of Savory Spice Bourbon Smoked sugar. Cool completely before serving with whipped cream or vanilla bean ice cream.