Bourbon+Pecan+Pie


 * Ingredients **
 * Crust:
 * 4 tablespoons unsalted butter, cubed
 * 3 1/2 ounces pecan halves or pieces
 * 6 ounces all-purpose flour, plus extra for rolling
 * 1/2 teaspoon kosher salt
 * 2 tablespoons ice water
 * 2 tablespoons bourbon, chilled
 * Filling:
 * 3 large eggs
 * 3 1/2 ounces sugar
 * 6 ounces golden syrup
 * 4 tablespoons unsalted butter, melted and cooled slightly
 * 1 tablespoon bourbon
 * 1 teaspoon vanilla extract
 * 1/4 teaspoon kosher salt
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">8 ounces Spiced Pecans, recipe follows, coarsely chop 6ounces and leave the remaining 2 ounces whole
 * __**<span style="font-family: "Times New Roman","serif"; font-size: 16px;">Spiced Pecans: **__
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">1 teaspoon kosher salt
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">1/2 teaspoon ground cumin
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">1/2 teaspoon cayenne pepper
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">1/2 teaspoon ground cinnamon
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">1/2 teaspoon dried ground orange peel
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">1 pound pecan halves
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">4 tablespoons unsalted butter
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">1/4 cup packed light brown sugar
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">2 tablespoons packed dark brown sugar
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">2 tablespoons water

<span style="font-family: "Times New Roman","serif"; font-size: 16px;">To make the crust: Chill the butter in the freezer for 15 minutes. <span style="font-family: "Times New Roman","serif"; font-size: 16px;">Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes. <span style="font-family: "Times New Roman","serif"; font-size: 16px;">To assemble and bake the pie: Heat the oven to 350 degrees F. <span style="font-family: "Times New Roman","serif"; font-size: 16px;">Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside. <span style="font-family: "Times New Roman","serif"; font-size: 16px;">Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. <span style="font-family: "Times New Roman","serif"; font-size: 16px;">Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours. <span style="font-family: "Times New Roman","serif"; font-size: 16px;">Line a half sheet pan with parchment paper and set aside. <span style="font-family: "Times New Roman","serif"; font-size: 16px;">Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside. <span style="font-family: "Times New Roman","serif"; font-size: 16px;">Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes. <span style="font-family: "Times New Roman","serif"; font-size: 16px;">Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.
 * <span style="font-family: "Times New Roman","serif"; font-size: 10px;">Directions **
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">Filling: **
 * <span style="font-family: "Times New Roman","serif"; font-size: 16px;">Spiced Pecans: **