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Southern Stuffed Pie w/Salted Bourbon Sauce

This recipe is time consuming and does take, quite a few steps.

To make this easier I  plan to post the pie crust as a separate recipe, as well as the Caramelized Pecans and Caramel Sauces, as those can be used for other dishes. 

Ingredients:

1½ cups pecans  (I caramelized mine for the filling, recipe will be posted separate)
2 cups sugar, divided
6 tablespoons butter
½ cup heavy whipping cream
2 teaspoons pure vanilla extract
large pinch of salt
1 cup corn syrup
4 large eggs, (1 egg beaten for sealing pie crust)

¼ cup turbinado sugar, for sprinkling

 

Preheat the oven to 375°. Spread the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Cool, then coarsely chop the nuts.

Roasted Pecans

In a large to medium saucepan, combine 1 cup of the sugar with 1/2 cup of water. Cook over moderate heat, swirling the pan gently every now and then, (Do not whisk at all, this will cause the sugar to seize) until the caramel is an amber color, about 9-11 minutes. 

Do not stir or whisk

You want the amber color a little darker then it is in this photo.

Remove from heat and whisk in the butter, cream and vanilla, due to heat will foam and bubble. Transfer 1 cup of the caramel to a large bowl  or cup and allow to cool. This can be used as a dipping sauce or to drizzle over the pies 

After butter, vanilla & cream is added

Whisk the remaining 1 cup of sugar and corn syrup into the caramel-butter mixture in . Add the 4 unbeaten eggs one at a time and whisk until smooth.

Once egg mixture is added

Pecans added

Add the pecans and a generous pinch of salt. Spray a 9-by-13-inch baking pan with vegetable oil spray. Pour the pecan filling into the pan and bake for about 30 minutes, until set.

Pecan filling is baked.

Let cool about 10-15 minutes, then scrape the pecan filling into a bowl and stir to recombine. Refrigerate until chilled, about 1 hour.

Preheat oven to 350 degrees F. On a floured surface cut twelve 6″ circles from the two sets of pie crusts. You can either make your own pie crust(from my recipe or you can buy pre-made pie dough. I used a pie turnover mold

Pie Turnover Mold

Cut out decorative shapes from leftover scraps if desired.

Turnover

Brush the pastry surfaces lightly with some of the beaten egg. Scoop about 1/4 cup of the pecan filling onto each round and fold the pie mold over to make a turnover.  Brush the top of the pies with the beaten egg and arrange the cut out shapes decoratively, if desired. Brush again with the egg wash and sprinkle with the turbinado sugar. Using a sharp knife, make a small score on the top of each pie.

Ready for the oven

Place the pies on 2 sheet pans that have been lined with parchment paper. Bake for about 35-40 minutes, until the pastry is golden brown; shift the pans halfway through baking. Let the pies cool on the baking sheets before serving. Drizzle the reserved caramel sauce over the pies when serving, if desired.

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

5 responses »

  1. What an extremely positive and inspiring article. I am truly impressed
    by your offerings. You produce interesting stuff.
    Keep it up. Keep blogging. looking forward to reading your next posting.

    Like

    Reply
  2. I like the look of that pie mould. I hope they sell them in the UK! Love the sound of this…except for the pecans as I’m not a great fan of nuts. On the other hand, give me marzipan and I’m yours!

    Like

    Reply

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