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Chef and cookbook author Alexander Smalls spikes his sticky-sweet pecan pie with just enough bourbon to add a kick of flavor that accents the sweet chunks of apple. Fuji apples are perfect for this pie; they bake up soft but retain their texture. Braeburn and Honeycrisp also work well.

October 2020


Credit: Kelly Marshall

Recipe Summary

1 hr 25 mins
15 mins
6 to 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Fit piecrust in a 9-inch pie plate; crimp edges as desired. Refrigerate 15 minutes.

  • Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, lemon zest, 1/4 teaspoon cinnamon, and nutmeg in a large bowl until well combined. Stir in pecans and apple. Pour into chilled piecrust.

  • Bake in preheated oven until filling is mostly set but jiggles slightly, 55 minutes to 1 hour. Transfer pie to a wire rack; let cool completely, about 3 hours.

  • Beat heavy cream and remaining pinch of cinnamon with an electric mixer fitted with the whisk attachment on medium-high speed until soft peaks form, about 1 minute. Slice pie; dollop slices with whipped cream, and garnish with additional cinnamon.