Bourbon Pecan Pie

Begin by making the dough. In the bowl of a food processor, add flour, salt and sugar. Pulse to combine. Add butter and pulse the mixture until it resembles a meal. Pour the mixture into a large bowl and add 1/4 cup cold water. Combine with your hands or a rubber spatula. If necessary, add an additional tablespoon of cold water.

Once the dough forms a small ball, wrap it in plastic wrap and refrigerate for at least 1 hour. Once the dough has chilled, roll it out into a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim the dough around the rim as necessary. Place the crust in the freezer for 20 minutes.

Meanwhile, preheat oven to 400ºF. Once the crust is frozen, line with plastic wrap or foil and fill with pie weights. Bake on a baking sheet for 20 minutes. Remove the crust from the oven and allow to cool before adding the filling.

Reduce temperature of the oven to 350ºF. In a small saucepan, combine butter, brown sugar, honey, molasses and salt. Bring the mixture to a simmer and cook for 2 minutes, stirring the whole time.

Remove the mixture from the heat and pour it in to a separate bowl to allow to cool slightly. Add pecans, apple cider vinegar, bourbon and vanilla. Let the mixture cool for about 10 minutes before adding in the eggs, one at a time. Stir after each egg is added and then pour the mix into the pie crust.

Bake for 45 minutes, until the edges of the pie are set but the center is still slightly jiggly. Serve warm!