Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Filling Preparation
- 5
Preheat Oven
Preheat your oven to 350°F (175°C).
- 6
Prepare Filling
In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and stir in corn syrup, granulated sugar, Alberta Premium Cask Strength Canadian Rye, and vanilla extract until well combined.
- 7
Add Eggs
Allow the mixture to cool slightly before whisking in the eggs, one at a time, until the filling is smooth.
- 8
Add Pecans
Fold in the pecans until they are evenly distributed in the filling mixture.
- 9
Fill the Crust
Pour the filling into the prepared crust, spreading it evenly.
- 10
Bake
Bake in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- 11
Cool and Serve
Let the pie cool completely on a wire rack before slicing. Serve at room temperature or slightly warm.
