Pate Brisee For Maple Bourbon Pecan Pie Recipes

PATE BRISEE (PIE DOUGH)

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

PATE BRISEE FOR MAPLE BOURBON PECAN PIE

Steps:

• Combine the flour, salt, and sugar in the bowl of a food processor. Add 1 cup cold butter, and process until mixture resembles coarse meal, about 10 seconds.
• Add 1/4 cup ice water in a slow, steady stream through the feed tube of the food processor, with machine running, until dough holds together, no more than 30 seconds. Turn dough out onto a piece of plastic wrap, divide in half, and press into two flattened disks. Wrap in plastic, and refrigerate at least 1 hour.

DEEP-DISH MAPLE-BOURBON CREAM PIE

Steps:

• Make the crust:
• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
• Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
• Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
• Make the filling and assemble the pie:
• Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8-10 minutes.
• Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
• Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
• Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10-15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5-10 minutes more.
• Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40-45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
• Serve the pie:
• Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.

MAPLE BOURBON PECAN PIE

Steps:

• Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.
• Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
• Now -- making the pie -- 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.
• Heat oven to 400 degrees. 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.
• 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.
• 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.

MAPLE BOURBON PECAN PIE

Steps:

• 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 the lined pie tin and leaves to refrigerator. Chill for at least 30 minutes.
• Heat oven to 400°F In a medum bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon and vanilla. Fold in half the pecan halves. Pour filling int pie shell; arrange remaining pecan halves on top of pie.
• Score outer rim of pie. Beat 1 egg yolk, and brush over hatch marks, adhere 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 to the oven.
• Bake 15 minutes, then reduce heat to 350°F Bake until knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

PECAN TART

Steps:

• For the Pate Brisee - Place half of the flour in the bowl of a chilled mixer and on medium speed, add the the butter, a little at a time. Mix until the butter is no longer in chunks and the butter and flour are combined as one. Add the salt and the remaining flour. Stop the mixer to check the dough that all of the butter's been combined. Add water just to combine. Remove the dough to a cutting board and lightly knead several times, then wrap in plastic and rest in the refrigerator for 30-45 minutes.
• Spray the tart ring with non-stick spray. Once dough has rested, place on a lightly floured surface. Flatten into a larger circle and using a rolling pin, roll the dough back and forth a few times, then turn 90 degrees and roll again. Continue to roll and turn until the dough is just under a ¼-inch thick and about 12-inches in diameter. Roll the dough around the rolling pin and bring the dough over the ring. Gently shape the dough inside the ring making sure the bottom is square and flat. Place back in the refrigerator to rest, 10 minutes.
• Once the dough has rested, place on a rimmed baking sheet lined with parchment paper and trim the edge, then remove the excess dough (you can use this dough to make another tart shell). Place in the refrigerator to rest, 20 minutes. Pre-heat oven to 350 degrees F.
• Par-bake dough by lining parchment paper on top of chilled dough, then add rice or beans on top (this will keep the bottom flat as it bakes). Bake the shell 35 minutes. Meanwhile, make the pecan filling. In a large bowl, combine maple syrup, light brown sugar, salt, molasses and whisk to combine. Whisk in heavy cream, followed by egg yolks, melted butter and bourbon. Pour mixture through a strainer into another bowl.
• Remove tart shell from the oven and gently remove rice or bean weights by lifting the corners of the parchment paper. Place tart back in the oven uncovered for 10 more minutes.After 10 minutes, remove tart shell and carefully remove the ring to check for doneness. It should be evenly golden brown all the way around, as well as underneath. Then, replace the ring and cool to room temperature, 20 minutes. Meanwhile, reduce oven temperature to 275 degrees F.
• Spread chopped pecans evenly across the bottom of the tart shell. Then ladle filling on top, starting in the middle and going towards the edge. Fill tart shell almost to the top. Arrange pecan halves on top followed by a little more filling. (If you have leftover filling, you can use it for another tart.) Bake until filling is set, 45-50 minutes. Cool and serve.