Bourbon Maple Pecan Pie

Give the classic Pecan Pie a fresh spin with a blend of our Family Reserve Extra Virgin Olive Oil and Bourbon Maple Balsamic Vinegar! Olive oil makes an excellent alternative to butter in baked goods, including pie crusts, providing that delightful crispy flake and flavor. The Bourbon Maple Balsamic imparts a well-balanced, mature blend of flavors to the pie filling. You're sure to appreciate this Pecan Pie!

Ingredients: 

Crust: 

2 cups all-purpose flour 

Pinch of Fleur de Sel 

1/2 cup Family Reserve Picual Extra Virgin Olive Oil 

5-6 tablespoons cold water 

Filling: 

1 cup granulated sugar 

3 tablespoons brown sugar 

1 cup dark corn syrup 

4 tablespoons Bourbon Maple Balsamic Vinegar 

4 eggs 

1/4 cup Family Reserve Picual Extra Virgin Olive Oil

Pinch of Fleur de Sel 

2 cups pecan halves 

Instructions 

Preheat oven to 375°F. Combine flour and salt in a large bowl. Stir to combine. Add oil and, using a fork, mix until crumbly. Add cold water, one tablespoon at a time, until dough forms. Roll the dough evenly on a lightly floured surface and transfer to a pie plate. Place a sheet of parchment over the pie crust, weigh it down with pie weights, and par-bake for 12 minutes. Remove from the oven and set aside.
Meanwhile, combine sugar, brown sugar, corn syrup, balsamic, eggs, olive oil, and salt in a large bowl and whisk to combine. Place pecan halves in the bottom of the par-baked pie crust and pour over the filling. Cover the pie with foil and bake, covered, for 45 minutes. Remove foil and bake for 20 minutes or until the pie is semi-firm (the center will be slightly jiggly). Remove from the oven and let cool at room temperature until firm.