Pecan Pie

Directions take from a different recipe

1 1/4 cups (155 grams)
1 1/2 tsp granulated sugar (6 grams)
1/2 tsp fine sea or table salt (3 grams)
1 stick cold unsalted butter (cut into chunks)
1/4 cup very cold water, plus an additional tbsp if needed (60 ml)
For Filling
6 tbsp unsalted butter
1 cup dark brown sugar (packed)
3/4 cup golden syrup (see Note up top)
A pinch or two of sea salt
2 cups pecan halves (225 grams)
1 tsp apple cider vinegar
1 tbsp bourbon (optional)
2 tsp vanilla extract
3 large eggs


Preheat oven to 350 degrees F (175 degrees C).

With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.

Beat together the eggs, corn syrup, sugar, butter and vanilla.

Arrange pecans in bottom of pie crust and pour mixture over.

Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.