1 stick ounces unsalted butter cold, cut into chunks
1/4 cup water very cold
6 tablespoons unsalted butter
1 cup dark brown sugar packed
3/4 cup golden syrup
to taste pinch sea salt A pinch or two
2 cups pecan halves
1 teaspoon apple cider vinegar
1 tablespoon bourbon optional
2 teaspoons vanilla extract
3 whole large eggs
Equipment
Floured counter
Medium saucepan
Oven
Pie weights, dried beans or pennies
Rimmed baking sheet
Cooling rack
Directions
On a floured counter, roll the dough into a 12-13 inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. If not parbaking, place in fridge until ready to fill. If parbaking, place in freezer for 20 minutes, until solid.
To par-bake the crust: Heat oven to 400°F (205°C). Line frozen crust with lightly buttered or oiled foil. Fill with pie weights, dried beans or pennies. Bake on a rimmed baking sheet for 20 minutes. Carefully remove foil and weights and let cool a little before filling.
Reduce oven heat to 350°F (175°C). Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Set aside until needed. If you like smaller bits, you can chop them, or as shown here, chop half of them.
In medium saucepan, combine butter, brown sugar, golden syrup and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, cider vinegar, vanilla and bourbon. Pour into a bowl and set the mixture aside to cool a little, about 5 to 10 minutes. Whisk in one egg at a time until combined. Pour mixture into prepared pie shell.
Bake for 40 to 45 minutes. The pie is done when the edges are set and puffed slightly, and the center is slightly firm to the touch but still has some jiggle to it. Cool on a rack. Serve slightly warm or room temperature.