Sorghum Bourbon Pecan Pie
The slightly mineral taste of sorghum syrup, made from sorghum cane, pairs well with the salt and butter of biscuits—and pie dough. Using sorghum rather than cane syrup for pecan pie makes the sweet i...
Plenty of crunchy streusel on top and creamy sugary apples underneath, this is the perfect dessert for the holidays. Courtesy of Ted's Montana Grill.
Ingredients
Filling
- 1 cup light brown sugar
- 1 cup sugar
- 1/2 cup all purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
- 4 ounces butter (melted)
- 4-5 large apples, peeled and sliced
Topping
- 2 cups pecan pieces
- 8 ounces butter (room temperature)
- 2 cups flour
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup oats
Preparation
FILLING
- Preheat oven to 400. Melt butter. Mix the sugars, flour, cinnamon, salt, and vanilla together in a mixing bowl. Mix in the cream and melted butter to the dry ingredients. Add apples and mix well. Cover and refrigerate.
TOPPING
- Place pecans in the food processor and pulse 4 times to blend. Do not over chop the pecans.
- Place all of the ingredients into a standing mixer bowl. With the paddle attachment, mix for 1 minute on low speed. Using a rubber spatula, scrape the paddle and sides of the bowl. Mix for 1 additional minute on low speed until small clumps form and the butter is well incorporated.
ASSEMBLY
- Drain apple filling of any excess liquid. Place filling in a large 9x13 pan or large gratin dish. Sprinkle topping over apple filling. Do not press the topping down. Bake for 30-45 minutes or until filling is bubbly and topping is browned.
- Serve with ice cream.
Find out more about Ted's Montana Grill
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