Pecan Pie

Ingredients

PIE CRUST:

• • 1 1/2 cups flour

  • 10 tablespoons chilled butter

  • 1 tbl sugar

  • 1/4 cup ice water

FILLING:

• • 4 eggs

  • 1 cup dark corn syrup, karo

  • 1 cup of packed dark brown sugar

  • 4 tbl unsalted melted butter

  • 2 tbl of bourbon (or whisky is fine)

  • 1 teaspoon vinegar

  • 1/2 teaspoon vanilla

  • 1 cup chopped pecans

  • 1 cup whole pecans

You need a deep dish pie pan for this, trust me, 9" in size

Directions

1. Prepare the crust: Mix flour and sugar in bowl, add the butter and crumble with finger tips until the mixture becomes crumbly. Slowly add in the chilled water until it turns into a dough.  Cover and chill in fridge.

2. Roll your crust dough out into a 12 inch circle.  Then put in your pie pan and trim.  If you're not ready to use it yet go ahead and freeze (ie: you can make this days in advance).  If you froze it then let it thaw a bit before using.

3. Prep oven: Set an oven rack in the lower third of your oven. Preheat oven to 375f.

4. Pie filling:  Mix eggs and brown sugar in a bowl until combined and syrupy-like.  Add corn syrup, melted butter, bourbon, vanilla and vinegar.  Then mix the chopped pecans in.  Pour the filling into your crust.  Put the whole pecans in the bowl and coat them in the leftover filling.  Then put the pecan halves on top.

5. Bake: Bake for roughly 35 minutes, then cover with foil and bake for 10-15 minutes more, it's done when the filling  jiggles only in the middle.