Pecan Pie with Molasses and Bourbon

Ingredients:

Cake

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 2 tbsp. chilled shortening
• 1 tbsp. granulated sugar
• 0.5 tsp salt
• 1 tbsp. apple cider vinegar

Filling

• 2 and 1/4 cups pecans
• 6 tablespoons unsalted butter
• 2 large eggs
• 2/3 cup light brown sugar
• 0.5 cup molasses (not black)
• 2 tbsp bourbon
• 0.5 tsp salt

Preparation:

1. Cake:
   
   Combine the flour, 2 tablespoons of butter, shortening, granulated sugar, and salt in a food processor and pulse until the mixture resembles fine grains. Add the remaining 4 tablespoons of butter and pulse until it becomes pea-sized. Pour in the vinegar and 2 tablespoons of cold water and pulse until the dough comes together. Transfer it to a piece of plastic wrap and, using the wrap, shape the dough into a disk.
2. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. Freeze for up to 2 months; thaw at room temperature.
3. On a lightly floured surface, roll the dough into a 30cm (12in) circle. Place it in a 22cm (9in) pie pan, fold in the overhanging edges, and press them with your fingers. Refrigerate for at least 30 minutes.
4. Meanwhile, prepare the filling.:
   
   Position a rack in the lower third of the oven; preheat oven to 425°F (220°C). Place the pecans on a baking sheet and toast in the oven, about 8 minutes. Transfer to a plate and return the empty baking sheet to the bottom rack of the oven. Melt the butter in a small skillet over medium heat and cook, stirring with a rubber spatula, until browned, about 8 minutes; let cool slightly. Combine the brown butter, eggs, brown sugar, molasses, bourbon, and salt in a bowl. Spread the toasted nuts on the prepared crust; drizzle with the butter mixture.
5. Place the pie directly on the hot baking sheet in the oven and reduce the temperature to 325°F (160°C). Bake until golden brown and the filling is set, 45-55 minutes. Cover the edges with foil if they are browning too quickly. Transfer the pie to a wire rack and let cool for at least 1 hour before serving.