Pecan Pie

Ingredients

• ¾ cup all-purpose flour
• ¼ cup Amoretti® Natural Pecan Flour
• ½ tsp sugar
• ½ tsp salt
• 6 tbsp butter, cold and cubed
• 2 tbsp cold water

• 2 cups chopped pecans
• 6 tbs butter
• 1 cup sugar
• 3 tbsp whiskey or bourbon
• ¾ tsp Amoretti® Natural Orange Extract W.S.
• 2 tsp Amoretti® Vanilla Madagascar Bourbon W.S 20X
• ½ cup corn syrup
• ¼ tsp salt
• 3 eggs, lightly beaten

• pie weights or dried beans
• pie dish

Directions

1. Whisk flour, Pecan Flour, sugar, and salt together. Add butter and mix until it is pea-sized.
2. Add water and mix until dough is formed. Wrap dough and chill for at least one hour.
3. Preheat oven to 350°F.
4. Lightly spray pie dish with nonstick spray.
5. Roll out dough to fit the pie dish with enough hanging over sides to crimp edges.
6. Lightly dock the bottom of dough with a fork, being careful not to poke all the way through the dough, as the filling could seep out and ruin the dough while baking.
7. Chill the dough in the pie dish for 30 minutes or freeze for 10 minutes.
8. Fill the pie shell with parchment paper and pie weights and bake for 20 minutes.
9. Remove the parchment paper and the pie weights and continue baking for 8-10 more minutes.
10. Cover edges of pie crust if it is browning too quickly.

11. Toast chopped pecans in a 350°F oven for 6 minutes. Cool and pour into the pie dish.
12. In a sauce pan on medium heat, combine butter, sugar, whiskey or bourbon, Orange Extract, Madagascar Bourbon Vanilla, corn syrup, and salt. Stir until butter has melted and sugars dissolve.
13. Temper in the eggs.
14. Pour the mixture over the pecans in the pie dish and bake in a 350°F oven for 50-60 minutes or longer, baking time will depend on the depth of the pie dish and your oven.
15. The pie should not jiggle when removed from the oven and the bottom of the dough should be lightly brown.
16. Let cool completely to set before cutting.