Bourbon Pecan Pie

For the crust:
1. In a medium size bowl, whisk the flour, sugar, salt and nutmeg to combine. Add the shortening and butter and rub it into the flour mixture with your fingers until the mixture resembles coarse crumbs with a few pea size chunks of butter throughout.
2. In a small bowl, whisk the vinegar, egg yolk, vanilla and ice water with a fork to combine. Add this into the flour mixture and toss gently with your hands until all the dry ingredients are moistened and you can squeeze the dough into a ball. Do not over work the dough.
3. Pat the dough into a small disk and wrap in plastic wrap. Refrigerate for at least ½ hour and up to 2 days.
4. Roll the dough on a lightly floured surface into a 14-inch circle. Run a large spatula or dough scraper under the dough as you roll to ensure your crust is not sticking to your rolling surface. Add additional flour as necessary.
5. To place the dough in your pie plate, fold the dough in half (I use a large metal spatula for this task) and then fold it over again, making a triangle. Place the dough in the pan with the tip of the triangle in the center of the pan. Unfold and gently press dough into the pan, making sure the crust is snug in the corners of the pan.
6. Trim the excess dough from the edges with kitchen sheers, leaving enough to create a nice high edge to your pie, about an inch of overhang. Fold the overhang under itself so you have a cylinder that rests on the edge of the pie plate. With one hand on the inside of the edge, and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your outside hand to form a U or V shape. Continue this crimping motion around the entire edge.
7. Cover with plastic wrap and chill in the refrigerator for another 30 minutes, or up to 2 days.

For the filling:
1. Preheat the oven to 375 F.
2. In a medium size bowl, whisk both sugars with the flour, salt, nutmeg, eggs, sorghum syrup, bourbon, butter and vanilla until smooth. Fold in the pecans.
3. Pour the filling into the pie shell and cover loosely with foil. Bake for 50 minutes then remove the foil and bake for about 10 minutes more, until the crust is golden and the filling is just set. Remove pie from oven.
4. Let it cool completely on a wire rack, at least 4 hours.

Note: Sorghum syrup can be found in specialty food stores or on Amazon.com.