Ingredients for Dough:
- 113.45g Cold Budder (Mine came out of the freezer)
- 175.05g All Purpose Flour
- 30.07g White Sugar (Without budder – 14g)
- 1.83g Salt
- 1/4 to 1/3 cop Cold Water
Ingredients for Filling:
- 210g Brown Sugar
- 160mL Dark Corn Syrup
- 56.15g Budder
- 3 Large Eggs
- 60mL Heavy Cream
- 150-200g Pecans (I only had 60g) *Roasted
- 18g Fresh Ground Cinnamon
- 8g Fresh Ground Anise
- 1 tbsp Bourbon (I substituted with Gold Rum)
Pre-Heat Oven @ 350º
Put your Flour, Sugar and Salt in a food processor. Blitz once or twice to mix the ingredients more thoroughly.
Add the Budder, chopped up and cold. Blitz for around 14 seconds until the mixture resembles coarse meal.
Drizzle the Water into the mixture while blitzing. After pouring about a 1/4 c. into the mix, see whether the dough comes together when pinched. I used just under 1/3 c.
Pop the mixture out onto a wooden board and press together to make a ball. Flatten it a little into a disc, cover with plastic wrap and chill for 30 minutes.
At this point you can start working on the filling.
In a sauce pan heat together the Brown Sugar, Corn Syrup, Salt, Cinnamon and Anise. Normally you would add the Butter as well, but I like to put it into the mixture after it’s become hot and taken off the heat.
After the mixture has boiled. Add the Budder and let it melt into the mixture.
Once the mixture has cooled a fair bit, go ahead and whisk in your Cream and Eggs.
Take out your chilled dough, carefully roll it out to fit over your pie pan. After folding the dough and transferring it onto the pie pan and repairing any holes and making the rim look nice, let it cool down in the fridge again, covered, for 30 minutes.
Take the dough out, add the pecans, and pour the filling mixture into the shell. Bake @ 350º for 30 minutes. Then turn down the oven to 320º and continue to bake for another 10-15 minutes. This is to make sure the filling sets properly making sure the crust doesn’t get too dark.
If you Do noticing the crust getting too dark, you can simply cover it with foil and resume baking.
Let cool, serve cold, or warm with your favourite topping.
I little more than Doubled the amount of sugar in the dough, versus making a recipe without budder. My reason for doing this was because I find that the sweeter the product is the more it will mask the taste of the pot. i.e. making the product more delicious.
I also tend to precisely measure when creating a recipe, if you would like the conversions of the recipe (in tsp, tblsp, cups and what not) I’d be glad to share a more general recipe.