CakeSpy Note: This is a guest post from the very talented Megan of megpies--let's let her take it from here!
Hello Everyone! I’m Megan from megpies and I’m so thrilled to be a guest on Cakespy!
One year ago, I started a small pie business completely by accident. In fact, this Thanksgiving marks megpies’ first anniversary! Sharing its Anniversary with Thanksgiving is only fitting since it’s my favorite holiday. The smell of food cooking early in the morning, having people over, getting the linen napkins out…these are the things that make it special. Now that megpies is born, it makes it all the more dear to my heart.
In honor of the Thanksgiving season coming up I would like to share one of my most popular pie recipes – Bourbon-Orange Pecan Pie. It’s not Thanksgiving without pie! In fact, my family is so into pie that traditionally we will eat pie for breakfast on Thanksgiving morning. Our reasoning is that we’d rather not wait until we’re too full of dinner to enjoy the pie! So pie is first on Thanksgiving – it’s our favorite part after all! I hope you enjoy it at your Thanksgiving table this year.
Bourbon-Orange Pecan Pie
Photos by www.halliewestcott.com
- 1 uncooked pie crust
- 3 eggs
- ¾ cup light brown sugar
- 1 cup light corn syrup
- ¼ tsp salt
- 1 tbl – 1 ½ tbl orange zest
- 2 tbl bourbon
- ¼ cup melted unsalted butter
- 2 cups (plus 1 cup for decoration) Pecan halves
- Place the uncooked pie crust into a 9” pie pan and gently form into the pan. Crimp the edges as desired. Place the pie shell in the fridge while you prepare the filling.
- Preheat the oven to 375 degrees.
- Wisk the eggs and add the brown sugar and corn syrup. Wisk again to combine.
- Add the salt, orange zest and bourbon. Wisk again to combine.
- Add the melted butter and wisk until combined.
- Pour in 2 cups Pecan halves and toss.
- Pour the mixture into the pie crust shell
- Arrange the remaining cup of Pecan halves around the outer edge of the pie.
- Place the pie on a baking sheet and wrap the edges in foil to prevent the crust from burning.
- Bake on the bottom rack of your oven for 40-50 minutes until the top looks dry and starts to rise a bit. Let cool for at least 1 hour before serving.
- While forming the crust to the pan, be careful not to stretch your dough. Any stretching you do now, will shrink as it bakes.
- I use several pieces of tin foil to wrap the edges of the pie while it bakes. There are other methods such as the metal pie baking rings, etc. but I’ve found that good ‘ol tin foil works best. It’s a little harder to get it in place, but don’t worry, it doesn’t have to be perfect. Just make sure the shiny side of the foil is facing the outside.
Thank you all for spending some time with me today. You can find more of my work here, and I would love to hear about your Thanksgiving traditions in the comments below! Happy Holidays!