|Sweet + Salty Pie with Black Himalayan Salt + Maple-Bourbon Whoop|
|rolling out my vanilla bean pastry crust|
|and pouring in the luscious custard base|
|look at that crackly crust :)|
For the Homemade Crust:
1 ¼C AP Flour (plus extra for rolling)
1 ½t Sugar
1 Stick of Unsalted Butter, Very Cold
3-4T Ice Water
For the Sweet + Salty Pie:
1lb Dark Brown Sugar
4 Large Eggs
¼C Heavy Cream
½t Vanilla Extract
¼t Kosher Salt
4T Brown Butter (melted and cooled some)
Light or Dark Corn Syrup, Honey, Brown Butter, or Maple Syrup (for brushing)
Black Himalayan Salt (or any fancy salt), For Sprinkling (the topping)
For the Bourbon-Maple Whoop:
1C Heavy Cream
¼C Grade B Maple Syrup
1. For the Homemade Crust: Start by cutting the sticks of butter into ½inch cubes and placing in the freezer bag, along with the flour, salt, and sugar. Place the bag of flour into the freezer and chill for at least 1-2 hours. In a food processor, pour the frozen flour bag in and pulse 6-8 times until the mixture resembles a course meal, with pea size pieces of butter. Add water 1T at a time, pulsing until the mixture just begins to clump together. If you pinch of some of the crumbly dough and it holds together then it’s ready. Remove the dough from the machine and place on a clean surface. Shape the dough into a disc. Do not over knead the dough. You should still be able to see little bits of butter in the dough. Cut the dough into 4 small balls and sprinkle the discs with a little flour on all sides and wrap it in plastic wrap and refrigerate at least an hour. Remove the discs from the refrigerator and let it sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disc. Roll out with a rolling pin on a lightly floured surface to a 12inch circle (1/8inch thick). Place rolled out disc on to a deep dish spring form pan, lining up the fold with the center of the pan, trimming the excess and crimping the edges. Cover with plastic wrap and freeze for 30 minutes.
2. Preheat the oven to 350 degrees.
3. For the Pie Filling: In the bowl of a standing mixer, fitted with a whisk attachment, blend together the dark brown sugar, eggs, heavy cream, vanilla, bourbon, and kosher salt until completely blended and smooth. With the machine running, slowly stream in the melted brown butter until it is all completely incorporated.
4. Baking the Pie: Pour the custard into the prepared pie shell and bake for convection for 30-45 minutes (depending on your oven), or until the pie is puffed and golden brown, if shaken, it will jiggle a little bit but will not be liquid at all.
5. For the Maple-Bourbon Whoop: In the bowl of a standing mixer fitted with the whisk attachment, whip the cream and maple syrup together on medium-high speed until soft peaks form. Whisk in the whiskey 1T at a time. With the mixer on high speed, continue whipping until medium-stiff peaks form. Refrigerate until ready to use.
6. Allow the pie to cool completely before cutting. Once it has cooled, brush the top with one of the sticky substances (corn syrup, honey, butter, or maple syrup) and sprinkle the top with the black Himalayan salt. Serve a slice of pie with some maple-bourbon whipped cream.