Pecan Pie
Torta con le Noci Pecan
Fit a mixer with a metal blade. Combine the dry ingredients in the bowl. Pulse a few times to mix. Add the butter to the bowl.

Add the egg to the bowl and pulse until the dough forms a ball.

Spread a teaspoon of flour on the work surface and transfer the dough onto it. Press and knead the dough quickly, until is smooth and uniform. Shape the dough into a 6 inch disk. Wrap with plastic foil and refrigerate until the dough firm, for at least one hour.

Preheat oven 350 F. In a saucepan combine corn syrup and sugar. Set to low heat and bring to boil. Remove from heat and add the butter. In a bowl whisk the eggs and add the salt and the bourbon. Combine the egg mix to the syrup and let cool to room temperature.

Using a rolling pin flatten the dough to a disk, approximately the size of the pan. Fold the disk in two and unfold it over the pan. Trim the edges to make them even. Flute the crust pushing with the thumbs against the edge of the pan.

Place the pecans in the pan. Pour the filling over the pecans. Push the pecans down with a fork so they stay under the filling. Bake the pie for about 45 minutes, until the crust is golden and the filling is set. Cool and serve lukewarm.

For the sweet pastry dough:

1 cup bleached all-purpose flour

3 tablespoons sugar

½ teaspoon baking powder

1/8 teaspoon salt

4 tablespoons cold unsalted butter, cut into 1 tablespoon pieces

1 large egg


For the pie:

1 cup dark corn syrup

¾ cup sugar

6 tablespoons butter unsalted

3 eggs

1 teaspoon salt

2 tablespoons bourbon

2 cups pecans, halved