Tasty triangular slices enclosed in charming circular pies. No matter how you cut it, the season for pie is here. We tapped some of the city’s finest piece makers for recipes.

Bourbon Caramel Pecan Pie

Pecan pie was never a personal favorite for SRV head pastry chef Meghan Thompson, but by incorporating some well-liked holiday flavors such as bourbon and chocolate, she’s found a recipe more suited for her palate. Thompson uses liquor to cut the sweetness of the caramel, while cocoa powder adds a level of earthiness to the Thanksgiving staple. Says Thompson: “By adding bourbon, caramel and a hint of cocoa, the recipe elevates a traditional pecan pie to give it a little more dimension.”

3 cups flour
1 tablespoon sugar
1 teaspoon salt
8 ounces cold butter, cubed
1/2 cup ice-cold water

Bourbon Caramel Sauce:
2 cups sugar
1/2 cup water
1/2 cup heavy cream
4 tablespoons butter
1/2 teaspoon sea salt
2 ounces bourbon

1 cup dark corn syrup
3 eggs
1 cup dark brown sugar
1/8 cup melted butter
1 1/2 tablespoons cocoa powder
2 tablespoons bourbon
1 teaspoon vanilla paste
2 teaspoons sea salt
2 cups pecan pieces
2 ounces of bittersweet chocolate

Add the dry ingredients for the crust into a stand-mixer. Using a paddle attachment, mix in the butter until it’s crumbly. Slowly add the water until you can form a ball with the dough. After forming a ball of dough, wrap in plastic and refrigerate overnight or for a couple of hours. Roll out the crust to the desired thickness and press it into a 9-inch pie dish. Freeze in the pan if desired.

For the bourbon caramel sauce, use a large heavy-bottom pot and cook the sugar and water over medium heat until amber in color. In a separate pot, heat the cream until warm. Slowly pour the caramel into the warm cream. Take the pot off the heat and whisk in the butter, salt and bourbon. You will need a 1/2 cup of sauce for the pie, and reserve the rest to drizzle over the top just before enjoying.

Preheat the oven to 325 degrees. In a bowl, whisk all of the filling ingredients, except for the pecans and chocolate, making sure there are no lumps. Add the pecans to the bowl and mix. Bake the unfilled pie shell until lightly golden and allow to cool. Melt the bittersweet chocolate and brush it on the bottom of the pie. Pour in a 1/2 cup of the bourbon caramel sauce and then add the filling. Bake for approximately 25 minutes and cover the crust with tin foil to prevent it from getting too dark. Rotate the pie in the oven and bake for about 20 more minutes until the filling has a slight jiggle. Allow the pie to cool and enjoy with whipped cream, a dollop of creme fraiche, ice cream or poached cranberries.

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