*Crust- can’t take credit for this it’s the Cook’s Illustrated Single Crust Foolproof Pie Dough recipe and it’s the crust I use on all the pies I make.
1 1/4 Cups Unbleached all-purpose flour
1/2 teaspoon table salt
1 Tablespoon sugar
6 Tablespoons cold unsalted butter, cut into 1/4 inch slices
1/4 cup cold vegetable shortening, cut into two pieces
2 Tablespoons Cold Vodka
2 Tablespoons cold Water
Process 3/4 cup flour, salt and sugar in food processor until combined, about two 1 second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up , 4 to 6 quick pulses.Sprinkle vodka and water over mixture and fold into the dough. Flatten dough into 4 inch disk, wrap in plastic and refrigerate at least 45 minutes.
11 oz Jar of Pure Cane Syrup
1/2 cup brown sugar
7 Tablespoons of Butter
1/2 Teaspoon Salt
2 Tablespoons Rum
1/2 Tablespoon Vanilla
3 beaten eggs
2 cups Chopped Pecans
about 1 cup pecan halves for top of pie
In a saucepan, over low heat, melt butter, cane syrup, salt and brown sugar until sugar is dissolved. Allow sugar mixture to cool down. with a mixer add beaten eggs, rum and vanilla to syrup mixture and beat on medium high for about 6 minutes.
Add the chopped pecans.
Roll out pie dough and fit into pie dish, place the pie dish in the freezer for 15-20 minutes. Prick the bottom of the pie with a knife or fork. Pour the filing into the shell. Arrange the pecan halves decoratively on top. Bake at 425 degrees for 45-50 minutes. Let the pie cool.