Pecan Molasses Pie
Created for the Heritage Pie DishIngredients:
For the crust:
- 2 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into tablespoon-size pieces
- 3 tablespoons vegetable shortening
- 5 tablespoons water
For the filling:
- 2 tablespoons flour
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 3/4 cup dark brown sugar
- 2 cups chopped pecans
- 6 large eggs
- 1/2 cup Lyle’s Golden Syrup (or corn syrup)
- 1/2 cup molasses
- 1/2 cup maple syrup
- 6 tablespoons butter, melted
- 1/2 teaspoon orange zest
- Juice of 1/2 orange
- 1 1/2 teaspoons freshly grated ginger
- 1 tablespoon vanilla extract
- 1/4 cup bourbon
Place all ingredients for the crust, minus the water, into a bowl. Place in the freezer for 10 minutes.
Remove from freezer and transfer to the bowl of a food processor. Pulse a few times until the butter is broken up and becomes a coarse texture. Continue to pulse while adding water through the pour spout one tablespoon at a time. Pulse until the dough starts to come together into a ball.
Turn the dough out onto a floured surface and shape into a disc. Wrap in plastic and chill 1 hour.
Preheat the oven to 375 F. Remove dough from refrigerator and roll it out onto a floured work surface. Fit into the pie plate and crimp the edges. Return the crust to the freezer for 10 minutes.
Remove crust from freezer and line with a square of parchment paper large enough to hang over the edges. Fill with pie weights or dried beans. Bake 20 minutes. Remove from oven when the edges of the crust are just starting to turn slightly golden. Remove parchment and weights and bake 8 to 10 more minutes. Reduce heat to 350 F.Filling and assembly
Mix flour, spices, brown sugar and pecans together in a bowl.
In another bowl, whisk together the eggs, syrups, butter, orange zest, orange juice, ginger, vanilla and bourbon. Add the pecan mixture and stir well.
Pour into the pie shell and bake at 350 F for 20 minutes. Rotate and bake 20 more minutes until the crust is golden, the center is set and the edges of the filling have begun to crack.
Let cool at least 2 hours. Serve with vanilla ice cream or sweetened whipped cream.