Mini Spicy Crust Bourbon Pecan Pies & homemade Cinnamon Ice Cream
If you want to add more lacto ovo vegetarian recipes to your recipe box, Mini Spicy Crust Bourbon Pecan Pies & homemade Cinnamon Ice Cream might be a recipe you should try. One serving contains 493 calories, 5g of protein, and 25g of fat. This recipe serves 12 and costs $1.15 per serving. Summer will be even more special with this recipe. 215 people were impressed by this recipe. If you have dark corn syrup, apple cider vinegar, unsalted butter, and a few other ingredients on hand, you can make it. It works well as a crust. It is brought to you by Boulder Locavore. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 33%. Similar recipes are Kentucky Derby Mini Chocolate-Pecan Cakes with Vanilla Bourbon Smash Ice Cream, Mini Cinnamon Pecan Pies, and Bourbon Pecan Ice Cream.
Servings: 12
Preparation duration: 60 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 teaspoon Ancho Chili Powder
2 teaspoons Apple Cider Vinegar
¼ cup Arrowroot Starch
2 tablespoons Bourbon
¼ cup Sweet Brown Rice flour
1 cup Brown Rice Flour
½ teaspoon Cinnamon
¼ cup Light Corn Syrup
2/3 cup Cornstarch
¾ cup Dark Corn Syrup
1 Egg, lightly beaten
3 large Eggs, room temperature
¾ cup granulated Sugar
1 ½ cups Pecans (half of quantity chopped, remaining half of pecan halves)
Pinch of Salt
1 teaspoon salt
¾ cup sorghum Flour
2 tablespoons Tapioca Flour
6 tablespoons unsalted Butter, cut into tablespoons
1 stick unsalted Butter (8 tablespoons), cold
1/3 cup cold Water (plus ¼ cup cold water in reserve)
1 ½ teaspoon Xanthan Gum
Equipment:
food processor
pastry cutter
bowl
plastic wrap
oven
muffin tray
baking paper
sauce pan
mixing bowl
whisk
baking sheet
wire rack
Cooking instruction summary:
Mix the dry ingredients either using the dough attachment in a food processor or by hand. Cut the stick of butter into small pieces (into tablespoons, then cut those into fourths) and incorporate into the dry ingredients using a food processor with dough attachment or a pastry cutter if doing it by hand. The end result should be crumbly. In a separate small bowl, mix together the egg, and vinegar. Add to the dry mixture in the food processor, along with 1/3 cup of water and pulse until it has fully combined. Note: If the mixture seems overly dry you may add additional water in tablespoon increments until is stays together lightly (this may also be added when removing the crust from the refrigerator before rolling out instead if unsure). Remove from the food processor, form into a ball, wrap in plastic wrap and place in the refrigerator until chilled (about 30 minutes). Preheat oven to 350. Prepare muffin tin by spraying with no stick cooking spray. Cut one inch wide strips of parchment paper, enough for the number of pies you are baking. These will be installed before baking to ease removal of mini pies after baking. Over low heat, combine the dark and light corn syrup with granulated sugar in a medium saucepan. Stir to combine. Bring to a boil without stirring mixture (note: it may take a bit of time; when you see small bubbles you can proceed to the next step). Remove from heat and add the butter. Stir until butter is fully melted into the sugar mixture. In a separate mixing bowl, whisk together the eggs, salt and bourbon until fully combined. Add egg mixture to the sugar-butter mixture. Using a whisk in an S pattern until all ingredients are combine; do not over mix. Allow to cool. Roll out chilled pie crust so it is approximately 1/8 inch thick. Cut out a round of dough about 5 inches in diameter. Using a small bowl turned over as a guide works well. Take the strips of parchment paper and place one in each muffin cup so there are a few inches extending on either side of a given cup (see not-so-fabulous iPhone pic below as example). Place a round of crust on top of the muffin tin and form it into place with your hands. You can repair holes with more dough and just smooth is out with your fingers. Leave about inch outside the top of the muffin cavity as you would with a full size pie. Repeat for all muffin cavities. Spoon 1 -2 tablespoons of the pecan mixture into each muffin cup. Briefly whisk the filling (is can separate as it sits) and pour in each muffin cup to fill to the top. Place muffin tins on a baking sheet and place in the heated oven for 25 minutes. At this point the crust should be done and the tops of the mini pies dome-shaped. Remove for the oven and allow the muffin tin to sit on a cooling rack for about 20 minutes until close to room temperature. Remove the mini pies by gently grasping either side of the parchment strip for a given pie and lifting it out of the tin.
Step by step:
1. Mix the dry ingredients either using the dough attachment in a food processor or by hand.
2. Cut the stick of butter into small pieces (into tablespoons, then cut those into fourths) and incorporate into the dry ingredients using a food processor with dough attachment or a pastry cutter if doing it by hand. The end result should be crumbly.
3. In a separate small bowl, mix together the egg, and vinegar.
4. Add to the dry mixture in the food processor, along with 1/3 cup of water and pulse until it has fully combined. Note: If the mixture seems overly dry you may add additional water in tablespoon increments until is stays together lightly (this may also be added when removing the crust from the refrigerator before rolling out instead if unsure).
5. Remove from the food processor, form into a ball, wrap in plastic wrap and place in the refrigerator until chilled (about 30 minutes).
6. Preheat oven to 35
7. Prepare muffin tin by spraying with no stick cooking spray.
8. Cut one inch wide strips of parchment paper, enough for the number of pies you are baking. These will be installed before baking to ease removal of mini pies after baking.
9. Over low heat, combine the dark and light corn syrup with granulated sugar in a medium saucepan. Stir to combine. Bring to a boil without stirring mixture (note: it may take a bit of time; when you see small bubbles you can proceed to the next step).
10. Remove from heat and add the butter. Stir until butter is fully melted into the sugar mixture.
11. In a separate mixing bowl, whisk together the eggs, salt and bourbon until fully combined.
12. Add egg mixture to the sugar-butter mixture. Using a whisk in an S pattern until all ingredients are combine; do not over mix. Allow to cool.
13. Roll out chilled pie crust so it is approximately 1/8 inch thick.
14. Cut out a round of dough about 5 inches in diameter. Using a small bowl turned over as a guide works well.
15. Take the strips of parchment paper and place one in each muffin cup so there are a few inches extending on either side of a given cup (see not-so-fabulous iPhone pic below as example).
16. Place a round of crust on top of the muffin tin and form it into place with your hands. You can repair holes with more dough and just smooth is out with your fingers. Leave about inch outside the top of the muffin cavity as you would with a full size pie. Repeat for all muffin cavities.
17. Spoon 1 -2 tablespoons of the pecan mixture into each muffin cup. Briefly whisk the filling (is can separate as it sits) and pour in each muffin cup to fill to the top.
18. Place muffin tins on a baking sheet and place in the heated oven for 25 minutes. At this point the crust should be done and the tops of the mini pies dome-shaped.
19. Remove for the oven and allow the muffin tin to sit on a cooling rack for about 20 minutes until close to room temperature.
20. Remove the mini pies by gently grasping either side of the parchment strip for a given pie and lifting it out of the tin.
Nutrition Information:
covered percent of daily need
