Pecan Pie

Directions

1. 1
   Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper; set aside.
2. 2
   On a lightly floured work surface, roll out one disk of dough to a 13-inch round.
3. 3
   With a dry pastry brush, sweep off the excess flour; fit dough into cake ring, gently pressing into the edges and up the sides.
4. 4
   Freeze until firm, about 15 minutes.
5. 5
   Using a sharp paring knife, trim dough flush with the top edge of ring.
6. 6
   Chill pie shell until firm, about 30 minutes.
7. 7
   Meanwhile, preheat the oven to 375F.
8. 8
   Line another baking sheet with parchment paper; set aside.
9. 9
   On a lightly floured surface, roll out the remaining dough to an 1/8-inch thickness.
10. 10
    Using leaf-shaped cutters, cut out 12 leaves (we made seven larger ones for the outside edge and five smaller ones for the middle); transfer to the prepared sheet.
11. 11
    In a small bowl, whisk together 1 egg and the heavy cream; brush over leaf cutouts, and transfer to the refrigerator.
12. 12
    Line chilled pie shell with parchment paper, leaving a 1-inch overhang.
13. 13
    Fill with pie weights or dried beans.
14. 14
    Bake until the edges begin to turn golden, about 20 minutes.
15. 15
    Remove parchment and weights; transfer to a wire rack to cool completely.
16. 16
    In a medium bowl,whisk together the remaining 5 eggs, the brown sugar, butter, corn syrup, molasses, bourbon, vanilla, and salt.
17. 17
    Stir in the chopped pecans.
18. 18
    Pour filling into the cooled pie shell; arrange reserved leaves and whole pecans on top of pie.
19. 19
    Reduce oven temperature to 350F.
20. 20
    Bake until a knife tip inserted into the center of the pie comes out clean, 40 to 45 minutes.
21. 21
    Transfer the pie (still on the baking sheet) to a wire rack to cool completely before unmolding.
22. 22
    Pie can be kept at room temperature, loosely covered with aluminum foil, for up to 4 days.
23. 23
    Leaf-shaped cutouts of pie dough are placed among whole pecans in a decorative pattern over the filling before the pie is baked.