Pecan Pie

pie crust dough
4 C or 520 g pecans

1/2 C unsalted butter
275 g dark brown sugar
1 C golden syrup
1/4 t salt

4 eggs
1 T bourbon
1 T vanilla paste
1 t apple cider vinegar

Blind bake single crust as directed.
Toast pecans at 350 for 10-12 mins, stirring halfway through.
Chop into smaller pieces if desired.
In saucepan, combine butter, brown sugar, golden syrup, and salt.
Bring to a simmer over medium heat and cook for 2 mins, stirring.
Remove from heat and let cool 20 mins.
Whisk in one egg at a time until combined.
Stir in bourbon, vanilla, and vinegar.
Place pecans in crust and pour in filling.
Bake at 325 for 45-50 mins or until internal temp has reached 200.

Let cool at least 3 hours.

smittenkitchen