Pastry Team, Easy Entertaining Inc., Providence
4 tablespoons (½ stick) Rhody Fresh butter, melted and cooled
1½ cups corn syrup
½ cup granulated sugar
1 tablespoon Sons of Liberty Pumpkin Spice whiskey*
½ teaspoon vanilla extract
3 large fresh farm eggs, slightly beaten
1 pie shell, unbaked*
1¾ cups pecan pieces
Cream cheese frosting* (optional)
Preheat oven to 425°. In a large mixing bowl, whisk together melted butter with corn syrup, sugar, whiskey, vanilla and salt. Add eggs and mix well. Spread pecans evenly in 10-inch unbaked pie shell (in pie dish or tart pan) and pour egg mixture over pecans. Bake for 15 minutes, then reduce oven temperature to 350° and bake an additional 20–30 minutes or until set but still loose in center. Remove from oven. Allow to cool. Serve slices with a dollop of cream cheese frosting. Makes 1 pie or tart. * This seasonal release can be substituted with Uprising, another whiskey made by local distiller Sons of Liberty, or your favorite bourbon.
* Pie Dough
3 cups unbleached all-purpose flour
8 tablespoons (1 stick) very cold unsalted butter, cut into cubes
½ cup ice water with ½ teaspoon salt added
3 tablespoons sugar
In a large bowl, mix together flour and sugar. With a large fork or pastry cutter (or by pulsing with a food processor) cut the butter into the flour until the butter resembles small peas. Slowly add water until a dough forms, kneading and working dough as little as possible but enough to form a workable dough.
Pressing dough, form a 6-inch disk. Wrap tightly in plastic wrap and let rest in the refrigerator for 1 hour or overnight. Using a rolling pin on a floured surface, roll dough to form a 12-inch circle. Place in pie dish (or tart pan); crimp edges and proceed with recipe.
* Cream Cheese Frosting
8 tablespoons Rhody Fresh butter, softened
1 cup (8 ounces) Narragansett Creamery Angelito cream cheese
3 cups confectioner’s sugar, sifted
In a stand mixer fitted with paddle attachment, cream together butter and cream cheese, scraping sides of bowl. Add sugar and beat until fluffy. (If too thick, add a scant teaspoon of water at a time until desired consistency is reached.)