1 tablespoon Sugar
1 teaspoon Salt
2/3 cup Water
For the Pie Dough: Store your butter and flour in the refrigerator until ready to use. Combine the sugar, salt and water in a liquid measuring cup. Place in the refrigerator for at least 30 minutes.
2 sticks Unsalted Butter (cold and cut into 1/2-inch cubes)
4 cups All-Purpose Flour (more for dusting)
Using and electric mixture or pastry cutter, mix together the butter and flour in a large mixing bowl. Once the butter is about the size of small peas, pour in the water mixture and work together until fully combined. Make sure not to overwork the dough.
Divide the dough into 2 equal discs and cover with plastic wrap and place in the refrigerator for 1 hour or up to one day. This dough can be stored in the freezer for up to 3 months.
1 large Egg White
4 cups Pecan Halves
For the Candied Pecans: Preheat the oven to 300 degrees F. Line a half sheet pan with a silicone mat or parchment paper. In a large bowl, beat the egg white until soft peaks form. Add the pecans and toss gently until well coated.
1/2 cup Granulated Sugar
1/4 cup packed Light Brown Sugar
1/2 teaspoon ground Ginger
1/2 teaspoon Cinnamon
1/2 teaspoon Kosher Salt
In a medium bowl, combine the sugars, ginger, cinnamon, and salt and sprinkle over the pecans. Fold gently. Sprinkle in a single layer on the pan. Bake, stirring every 10 minutes, until golden brown, about 45 minutes.
Transfer the pan to a wire rack. Separate the nuts with a fork and let cool completely in the pan. The cooled nuts will keep in an airtight container for up to 1 week.
1/2 cup Dark Brown Sugar
1 1/2 teaspoons Ground Ginger
1 teaspoon ground Cinnamon
1 teaspoon Salt
1 tablespoon Cornstarch
6 Granny Smith Apples (peeled and cut into 1/2-inch dice)
1 large Sweet Potato (peeled and cut into 1/2-inch dice)
For the Filling: Preheat oven to 425 degrees F. In a large bowl whisk together the sugar, ginger, cinnamon, salt and cornstarch. Add the diced apples and sweet potatoes and toss to coat.
1 tablespoon Vegetable Oil
2 tablespoons Unsalted Butter
1 Lemon (zest and juice)
2 tablespoons Bourbon Whiskey
In a large sauté pan heat the oil and butter over medium-high. Add the apple mixture and cook for 3 to 4 minutes, or until the apples just begin to soften. Stir in the lemon zest, lemon juice and bourbon. Cook for 1 more minute. Remove from heat and allow to cool.
Meanwhile, roll out your dough to 1/4-inch thickness on a lightly flour surface. We are using 5 inch cast iron pans to bake the pies. Cut 6 1/2-inch circles out of the dough. You need 12 circles total so re-roll any scraps, if necessary.
Line each pan with a dough circle and crimp the edges. Cover each dough-lined pan with a parchment circle and pour dried beans in to weigh down the paper. Bake for 10 to 12 minutes or until the dough turns a pale brown color on the edges. Allow to cool and remove the parchment and beans. The dough may not be cooked in all spots.
1 Egg plus 1 tablespoon of Water whisked
Reduce the temperature to 375 degrees F. Divide the cooked apple mixture between the six blind baked pie shells. Cover with the remaining dough circles and crimp the edges with your fingers. Brush with the egg wash and sprinkle with granulated sugar. Cut a few small vents in the top of each pie. Bake for 20 to 25 minutes, or until the crust is golden brown on top.
Whipped cream (for garnish)
Powdered sugar (for garnish)
Candied Pecans (chopped for garnish)
Serve with whipped cream, powdered sugar and candied pecans to garnish.