Maple Bourbon Pecan Pie - cooking recipe

Ingredients

pate, brisee
all-purpose flour
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs
1 cup dark corn syrup, plus 2 tbsp
1/2 cup pure maple syrup
2 tablespoons Bourbon or 2 tablespoons dark rum
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
2 large egg yolks
2 tablespoons heavy cream
whipped cream

Preparation

On a lightly floured surface, roll dough to 1/8-inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly,. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer the lined pie tin and leaves to refrigerator. Chill for at least 30 minutes.
Heat oven to 400\u00b0F In a medum bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon and vanilla. Fold in half the pecan halves. Pour filling int pie shell; arrange remaining pecan halves on top of pie.
Score outer rim of pie. Beat 1 egg yolk, and brush over hatch marks, adhere leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk brush the egg glaze over the leaves, and transfer to the oven.
Bake 15 minutes, then reduce heat to 350\u00b0F Bake until knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.