Maple Bourbon Pecan Pie
INGREDIENTS
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All-butter crust:
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3/4 cup all-purpose flour
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1/2 cup whole spelt (or whole wheat pastry) flour
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1 teaspoon sugar
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1/2 teaspoon fine sea salt
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4 ounces (8 tablespoons/1 stick) cold, unsalted butter, in 1/2″ dice
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about 4 tablespoons ice water
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Filling:
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2 1/4 cups raw pecan halves
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6 tablespoons unsalted butter
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2/3 cup dark brown sugar (preferably organic)
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1/2 teaspoon fine sea salt
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3 large eggs
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2/3 cup pure maple syrup (preferably grade B)
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2 teaspoons vanilla extract
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4 tablespoons bourbon, divided use
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a few pinches of flaky salt (such as Maldon), for sprinkling (optional)
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unsweetened whipped cream, for serving
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