Louisiana_Cookin_-_November_-_December_2019

SPICED RUM PECAN PIE
MAKES 1 (9-INCH) DEEP-DISH PIE

The holidays just aren’t complete
without a pecan pie on the table. This
deep-dish version gets a delicious kick
from homemade Spiced Rum.

Piecrust (recipe follows)
½ cup granulated sugar
2 tablespoons all-purpose fl our
2 cups light corn syrup
1½ cups fi rmly packed dark brown
sugar
½ cup unsalted butter, melted
6 large eggs, lightly beaten
3 tablespoons Spiced Rum (recipe
follows)
1 teaspoon kosher salt
3½ cups pecan halves

1. Preheat oven to 375°.


2. On a lightly fl oured surface, roll
   Piecrust to a 12-inch circle. Transfer
   to a 9-inch deep-dish pie plate,
   pressing into bottom and up sides.
   Fold edges under, and crimp as
   desired.


3. In a large bowl, whisk together
   granulated sugar and fl our. Add
   corn syrup, brown sugar, and melted
   butter, whisking to combine. Whisk in
   eggs, Spiced Rum, and salt until well
   combined. Fold in pecans. Pour into
   prepared crust.


4. Bake for 15 minutes. Reduce oven
   temperature to 300°, and bake until
   set and an instant-read thermometer
   inserted in center registers 200°,
   1 hour and 40 minutes to 1 hour
   and 45 minutes more. Let cool
   completely before serving.

PIECRUST
MAKES 1 (9-INCH) DEEP-DISH CRUST

2½ cups all-purpose fl our
2 tablespoons sugar
1 teaspoon kosher salt
¾ cup plus 2 tablespoons cold
unsalted butter, cubed
¼ cup plus 2 tablespoons ice water

1. In the work bowl of a food
   processor, pulse together fl our, sugar,
   and salt until combined. Add cold
   butter, and pulse until mixture is
   crumbly.


2. With processor running, pour
   ice water through food chute in a

slow, steady stream just until dough

comes together. (Mixture may appear

crumbly. It should be moist and hold

together when pinched.) Turn out

dough, and shape into a disk. Wrap

tightly in plastic wrap, and refrigerate

for at least 30 minutes. Dough may

be refrigerated for up to 3 days or

frozen for up to 2 months.

SPICED RUM

MAKES 1 (750-ML) BOTTLE

1 large orange

1 (750-ml) bottle Old New

Orleans Amber Louisiana Rum

1 vanilla bean, split lengthwise,

seeds scraped and reserved

2 cinnamon sticks

1 teaspoon black peppercorns

½ teaspoon cardamom pods,

crushed

½ teaspoon whole allspice

¼ teaspoon grated fresh nutmeg

1. Using a vegetable peeler, zest
   orange into 1-inch strips. Place in
   a 4-cup glass jar. Add rum, vanilla
   bean and reserved seeds, and all
   remaining ingredients. Seal, and shake
   to combine. Place in a dark place. Let
   stand for 3 days, shaking once daily.


2. Using a fi ne-mesh sieve or
   cheesecloth, strain rum mixture.
   Return to bottle, and seal. Store at
   room temperature for up to 3 months.