Pecan Pie with Bourbon and Ginger

Ingredients

• 1 1/4 cups flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 4 ounces chilled unsalted butter, cubed
• 3-4 tablespoons ice water
• 1 cup packed dark brown sugar
• 1/2 cup dark amber maple syrup
• 3 large eggs, at room temperature
• 4 tablespoons melted butter, salted or unsalted
• 3 tablespoons bourbon
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 2 cups pecans, lightly toasted, very coarsely chopped
• 1/4 cup candied ginger, finely chopped

Directions

1. For the crust, combine the flour with the sugar and salt in a food processor bowl, or use a stand mixer with the paddle attachment. You can also work it by hand in a mixing bowl with a pastry blender or your fingertips. Drop in the chilled butter and pulse or mix just until the butter is reduced to pea-size bits.
2. Drizzle in 3 tablespoons of ice water, then mix until the dough starts to hold together. If it is still too dry to gather, use 1 more tablespoon of water. Tip the dough onto your counter and knead it just a few turns with your hands, then form it into a disk. Cover it with plastic wrap and chill it for at least 1 hour.
3. On a lightly floured counter, or sandwiched between parchment, roll the dough to about 13-inches (33cm) across. Dust away extra flour, then move it into a 9-inch (23cm) pie plate or pan. Fold the excess dough under itself along the rim, then crimp the border. Refrigerate the crust until it feels firm.
4. Heat the oven to 375ºF (190ºC). Use a fork to poke the chilled crust in a few places. Cover the dough with aluminum foil, then add beans, rice, or pie weights until the shell is filled halfway. Bake until the crust has set and is beginning to color, about 15 to 20 minutes. Carefully remove the foil and weights, then return the shell to the oven until it is deeply browned, about 5 to 8 minutes longer. Lower the oven temperature to 350ºF (180ºC).
5. For the filling, take a large bowl and whisk the dark brown sugar with the maple syrup first, then blend in the eggs, melted butter, bourbon, fresh ginger, ground ginger, vanilla, and salt until smooth. Fold in the pecans and candied ginger.
6. Scrape the filling into the prebaked tart shell. Bake until the pie is almost set in the center, with a slight jiggle remaining. Start checking at the 40 minute mark; it may need 45 to 50 minutes total to get there. Take the pie out of the oven and cool it on a wire rack.