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 until internal temp has reached 200.

Definitely do this or your pie will turn to soup.

(Use the orange thermometer.)

(This can take time; start checking around 50 mins).

Let cool at least 3 hours.

smittenkitchen