I wanted to sneak in one more Thanksgiving recipe before all cooks hit the kitchen for the few days of preparation! In our house the cooking goes on for at least two days and the turkey brining begins before that. I always marvel at the disproportion of preparation time and meal consumption time. I think last year I calculated most had cleaned their plate in about 20 minutes, leaving them catatonic in a tryptophan coma, waistbands undone, strewn on couches throughout the house.
Though everyone loves dessert it seems to get a bit short changed. We try to take a break in between the meal and dessert, often taking a stroll through our neighborhood or a light hike up into the foothills directly above our housing development. A bit of fresh air does wonders.
Everyone has a favorite pie recipe and I wanted to come up with something different. I liked the idea of a mini, personal pie and not one so behemoth it could not be eaten enjoyably in a short time. I decided to try a muffin tin size Mini Bourbon Pecan Pie with a Spicy Crust. I reprised a pie crust I created for an empanada recipe (click here to see the original post with several preparation photos with the recipe steps) last year and in looking it over felt the ancho chile powder and cinnamon in the crust would be a fun unexpected contrast to the sweet, boozy pecan filling. I also like it because it is more rustic, bearing a texture similar to whole wheat crusts; more dense with a perfect structure for this type of dish. There is a Southwestern cuisine theme threaded through our Thanksgiving menu making this an apt addition.
To compliment the pie I made homemade Cinnamon Ice Cream from David Lebovitz’ ‘The Perfect Scoop’. I used the recipe verbatim so will not reprint it here but have listed a few others that are very similar from highly skilled sources that will deliver for you I’m sure.
Mini Spicy Crust Bourbon Pecan Pies
Ingredients
For the Crust:
- 1 cup Brown Rice Flour
- ¼ cup Sweet Brown Rice flour
- ¾ cup sorghum Flour
- 2/3 cup Cornstarch
- ¼ cup Arrowroot Starch
- 2 tablespoons Tapioca Flour
- 1 ½ teaspoon Xanthan Gum
- ½ teaspoon Cinnamon
- 1/2 teaspoon Ancho Chili Powder
- 1 teaspoon salt
- 1 stick unsalted Butter (8 tablespoons), cold
- 1 Egg , lightly beaten
- 1/3 cup cold Water (plus ¼ cup cold water in reserve)
- 2 teaspoons Apple Cider Vinegar
For the Filling:
- ¾ cup Dark Corn Syrup
- ¼ cup Light Corn Syrup
- ¾ cup granulated Sugar
- 6 tablespoons unsalted Butter , cut into tablespoons
- 3 large Eggs , room temperature
- 2 tablespoons Bourbon
- Pinch of Salt
- 1 ½ cups Pecans (half of quantity chopped, remaining half of pecan halves)
- Parchment paper
Instructions
Preparation of the Crust:
- 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).
Preparing the Filling:
- 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.
Preparing the Mini Pies:
- 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 ¼ inch outside the top of the muffin cavity as you would with a full size pie. Repeat for all muffin cavities.
- Spoon 1 ½-2 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.
Recipe Notes
Crust Substitution options:
Gluten Free: If you don’t want to mix your own flour, substitute your favorite gluten-free flour blend for the first 6 ingredients in the same quantity.
With gluten: Substitute your preferred baking flour for the flours and starches (same quantity total) and omit the xanthan gum from the recipe.
‘Don’t want to make dough’ gluten and gluten free bakers: Buy frozen pie crust, let it thaw and roll it out to use instead. Depending on how many mini pies you plan to make I’d plan on 1-2 for 6 mini pies and 2-3 for 12 mini pies.
Homemade Cinnamon Ice Cream:
David Lebovitz: How to Make Ice Cream without a Machine
Simply Recipes: Cinnamon Ice Cream
The Urban Baker: Cinnamon Ice Cream
Andy Tanner says
November 20, 2012 at 11:24 amBourbon Pecan Pie can never disappoint. But ancho chili powder in the crust? Brilliant! I better get my butt in the kitchen to knock this out. Thanks for sharing your recipe.
kita says
November 19, 2012 at 7:49 pmIm kind of jealous of your mad parchment paper skills right now.
Toni | Boulder Locavore says
November 19, 2012 at 8:01 pmYou should see my bow hunting skills. Not really but seeing ‘parchment’ and ‘skills’ in the same sentence makes me think of Napolean Dynamite.
Beau says
November 19, 2012 at 4:56 pmWow, these sound amazing! I love the mini pie idea- great way to keep from over-indulging, though once you add the ice cream… 🙂
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
November 19, 2012 at 11:27 amAh, the meal itself may only take 20 minutes, but it’s one of the few where the leftovers create as much joy as the original meal did. That counts for a lot, no? 🙂
While I’m not a big fan of cupcakes, I love the idea of mini pies and think you’re on to something huge. Heck, those are so cool everyone could just grab one to munch on while taking that walk after dinner. I know, I know; it defeats the purpose. Ah well.
Jacqueline - The Dusty Baker says
November 19, 2012 at 10:09 amHey lady, I MISS you! It’s been TOO LONG! These look delicious, as expected, and I can’t wait for some extra time to comb what you’ve been up to during the holidays. Sending lots of love west!
Toni | Boulder Locavore says
November 19, 2012 at 10:27 amHi Jacqueline! I’ve been ‘reading’ you but unfortunately cannot leave a comment on your blog. It asks me to sign in. I’m remiss at emailing to share accolades about all your adventures! Mea Culpa. Life is moving quickly for all it seems. Hoping you’ll enjoy a lovely holiday. xo
Meeling says
November 19, 2012 at 8:40 amWonderful! I’m loving all the mini pie ideas around the web. This one looks and sounds fabulous with the “spicy” crust, what a wonderful surprise! My son bought me one of those mini pie makers for Christmas last year so these will be a snap to whip up.
ps…I’m on my second batch of the Spiced Pear Vodka, making enough for Thanksgiving guests. I added some whole allspice and my husband & I loved the final product!!
Toni | Boulder Locavore says
November 19, 2012 at 10:29 amYummy! Love the idea of whole alspice. It’s such a great warming infusion isn’t it? Maybe I’ll pull it out for a cocktail on Thanksgiving. Thanks for the prompt! I love the idea of a mini pie maker. I have not heard of them. I use the old fashioned mini pie maker; the muffin tin! Happy, happy holidays to you and your family!
Kayle (The Cooking Actress) says
November 19, 2012 at 8:21 amOoooh these mini pies look mouthwatering and I love the cinnamon ice cream too!
Toni | Boulder Locavore says
November 19, 2012 at 10:30 amThey are pretty yummy I won’t deny it! The cinnamon ice cream is perfect for this time of year too.
claudia @whats cookin italian cuisine says
November 19, 2012 at 6:01 amPerfect timing I was looking all over for a great recipe for pecan pie and found this morning knowing how awesome you cook and this is a keeper ! Thank you!
Toni | Boulder Locavore says
November 19, 2012 at 10:32 amClaudia you are too kind! It’s very yummy and as mentioned in the notes, if you prefer a more traditional flakey pie crust or don’t feel like making a crust, use a store bought crust. I actually made this recipe and made 6 mini pies and made a traditional size pie with the rest, pressing the crust into the pie pan, too lazy to roll it; it too came out delicious! Happy Thanksgiving to you and your family!