Plant-Based Bourbon Pecan Pie from Tourlami

Directions

1. TO MAKE PIE DOUGH:
2. Cut the softened butter into large dice-sized cubes, then transfer to a bowl and place in the refrigerator until cold. The butter will cut easier if softened, but will need to be cold to make the pie crust (you can do this step ahead).
3. Add the flour, sugar and salt to a food processor. Add the cold butter, and pulse until the butter is broken down into small pebble-like pieces.
4. Remove the lid from the food processor and pour the water and vinegar on top of the butter/flour mixture. Quickly close the lid, and pulse until the dough looks hydrated, but is not one mass. If you notice wet pieces of dough on the side of the food processor, use a rubber spatula to scrape the sides.
5. Transfer the dough onto a sheet of plastic wrap, and gently pack into a rectangle. There should be visible specks of butter in the dough. Allow to chill overnight in the refrigerator.
6. The next day pull the dough out, and allow it to temper for 1 to 2 hours at room temperature. The butter should be smearable when pressed with your fingers.
7. On a well-floured surface, roll the dough out to a 1/4-inch thickness, and do a letter fold. Repeat this step 2 more times (3 times in total) There is no need to chill between folds. Wrap the dough in plastic wrap, and allow it to chill overnight.
8. The next day, preheat the oven to 325ºF using the convection setting. On a well-floured surface, roll the dough out to 4mm (slightly less than 1/4-inch). Place on a sheet pan with parchment, and cover the dough directly with plastic wrap. Allow the dough to chill for 30 minutes before cutting a 12-inch circle. This pie dough recipe will yield slightly more than 1, 9” pie shell. Use the remaining dough for garnish, or re-roll the trim for another pie.
9. Line a 9-inch pie dish with the dough, and put 5-6 pleats in around the edges.
10. Place a sheet of parchment into the pie dough, and cover with baking weights 3/4 of the way up the edge of the pie dish. Bake until the edges of the pie dough are golden, and the bottom of the pie dough is nearly baked through, but has not taken on any color, roughly 45 minutes. It should not look raw at this point.
11. Remove beans, bake for an additional 10 to 12 minutes until the bottom of the pie dough has an even golden color. Allow the dough to cool slightly before adding pecan pie filling.
12. TO MAKE PECAN PIE:
13. Toast the 2 1/3 cups pecans on a rimmed baking sheet at 325ºF for 6 minutes until golden (save the remaining 1 cup for garnishing). Let cool and roughly chop (some halves, some thirds).
14. In a large skillet over medium heat, melt the butter. Whisk in the flour and cook, whisking, until pale in color and resembles honey, 2 to 3 minutes.
15. Whisk in the molasses, maple syrup, water, bourbon, brown sugar, vanilla, salt, and agar.
16. Allow the filling to gently boil for 2 to 3 minutes on medium heat until it reaches 205 to 210ºF, whisking frequently to avoid burning. Remove from heat and stir in the chopped pecans.
17. Pour the filling into the par-baked pie shell, then assemble the whole raw pecans over top in desired design. Brush pecans with simple syrup (2:1 water to sugar). Reduce the heat to 275ºF convection and bake until the internal temperature is 190ºF, 45 minutes. Let cool completely and serve.