Baby Pecan Pies!

I'm just a southern girl at heart (hate country music, but you feed me some grits and I'm happy). So, of course, I love pecan pie. These tiny versions are based on the way my grandma (who was a Southern belle from Georgia) taught me to make pecan pie - but I prefer to make this miniature version (who doesn't love tiny food, right?).

If you've got concerns about consuming or cooking with booze, you can omit the whiskey, but really, why would you want to?

Making Crust. . .

Yes, I make crust from scratch (unless I'm lazy or pressed for time). If you don't want to make your own crust, that stuff that comes frozen or refrigerated is totally fine, it just isn't quite as flaky.

To make your own, you'll need. . .

Hardware:

- one large bowl
- muffin tins (I use one 3 cup by 4 cup, and two smaller 3 cup by 2 cup - because that's what I have)
- measuring cups and spoons
- a round cutter (I use one that's intended for biscuits - it's about a 3" diameter and has a scalloped edge which makes the tops of the crusts look rather nice)

Software:

- 3 cups flour (all purpose) - additional will be needed when rolling out for dusting board and rolling pin
- 1.5 teaspoons salt
- 2 tablespoons sugar
- 1 cup and 2 tablespoons butter (cut in cubes and kept nice and cold)
- .5 cup cold water
- 2 tablespoons apple cider vinegar (no, seriously)

And also:

- parchment paper
- plastic wrap
- a rolling pin (I prefer a French rolling pin (i.e., one with tapered ends)
- your hands (for mixing)

This Could Get Messy. . .

Cut your butter into cubes and put it on parchment and back in the fridge to keep it cool
Add the flour, sugar, and salt to the bowl and mix it around a bit with your fingertips
Form a little well in the center as shown
Add the water (cold) and vinegar to the well
Plop in the butter cubes
Push up your sleeves and begin mixing with your hands. Try to mix in the liquid, but also break up the butter and get it combined with the flour
Once it's pretty evenly mixed, turn out onto a piece of parchment and mix a bit more, but only until it's all come together
Wrap tightly in plastic wrap and place in the fridge for at least an hour

Making the Crusts. . .

Divide your dough into four portions and work with one at a time, keeping the others wrapped to prevent them from drying out
Sprinkle flour onto a sheet of parchment and dust rolling pin as well
Place dough in the center of your work surface and roll from the center out to form a sheet about an eight of an inch thick (or up to a quarter, but thinner is better)
Cut out rounds using the cutter and place each into the cup of a muffin tin, squishing them down into the edges gently
Ball up the scraps of the dough after cutting as many as possible and repeat
Repeat with remaining 3 sections of dough
After cutting out all the dough, place the muffin tins in the fridge to keep the cool while you make the filling

Making the Filling

You'll Need. . .

Hardware:

- a large bowl
- a spoon or wire whisk

Software:

- 1.5 cups chopped pecans or pecan pieces
- .75 cups dark corn syrup
- .75 cups dark brown sugar (firmly packed)
- 1.5 tablespoons butter (melted)
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon each fresh grated ginger and nutmeg
- about a half a shot of good whiskey (can be omitted, but why would you want to?)

Making the Filling (Part 2)

Preheat oven to 350 degrees
Melt the butter and add the brown sugar
Mix well
Add corn syrup and the eggs one at a time, mixing well after each addition
Stir in the cinnamon, ginger, nutmeg, vanilla, and whiskey
Gently mix in the pecans

Bake, Cool, and Eat

Spoon filling mixture into the chilled crusts
Bake for 30 minutes, or until the tops of the crusts are golden brown and the pecan mixture has started to set up
Allow to cool slightly and remove from the muffin tins. If the filling has oozed up a little, run a small knife around the edges of the cups and they should pop right out
Enjoy!