Gridiron Whiskey-Pecan Slab Pie

Gridiron Whiskey-Pecan Slab Pie


1 cup dark brown sugar
1 cup light corn syrup
1/2 cup melted butter
1/4 cup whiskey
1 Tbsp vanilla extract
1/2 tsp kosher salt
3 eggs, lightly beaten
3 cups pecan halves, coarsely chopped
1 Tbsp granulated sugar

Prepare the Buttermilk-Cornmeal Pastry Dough according to the Gridiron Pie Crust instructions. 
Preheat the oven to 400 degrees. Whisk together the brown sugar, the corn syrup, the butter, the whiskey, the vanilla & the salt in a large bowl. 
Gently fold the eggs into the filling with a rubber spatula. Place the prepped Gridiron Pie Crust on a foil-lined half sheet pan. 
Spread the pecans over the crust. Pour the filling over the pecans.
Bake on the lower oven rack 20 minutes. Reduce the temperature to 350 degrees. Bake an additional 20 to 25 minutes or until the pie is puffed & set in the center. 
Loosely shield the surface of the pie with lightly greased parchment paper to prevent over browning, if necessary. Cool 3 hours. 
Meanwhile, brush the Field Numbers, the Field Lines & the Hashmarks with the egg wash & sprinkle with the granulated sugar. 
Bake at 350 degrees 10 to 12 minutes or until golden brown. 
Cool completely. Arrange the baked pastry over the pecan slab pie to resemble a football field.

Gridiron Pie Crust
Crisp cut pastry strips give this irresistible pie an edge while The Gridiron Pastry Design sails the handsome sweet straight into the end zone. 
A few baking temperature & time adjustments to the original recipe yields a stellar result.

2 1/4 cups all-purpose flour
4 1/2 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
6 Tbsp cold butter
6 Tbsp cold shortening
5 to 6 Tbsp whole buttermilk
1 egg, lightly beaten
1 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly 
in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Divide the dough into thirds, covering one portion with plastic wrap.

The Bottom Crust Pastry
Roll two dough discs to a 1/4-inch thickness between plastic wrap into a 14 x 12-inch rectangle. Transfer onto the bottom side of a half sheet pan invert into a lightly greased quarter sheet pan, measuring approximately 13 x 9-inches. Remove the second piece of plastic wrap. Fit the dough down into the pan. Lift the excess dough hanging over the sides & trim to rest on the lip of the pan edge. Secure a few pieces of the dough underneath the lip of the pan. Roll the remaining dough disc between plastic wrap to 1/8-inch thickness. Cut the dough into 4 {6 1/4 x 1/2-inch} strips & 4 {4 3/4 x 1/2-inch} strips. Whisk together the egg & the buttermilk in a small bowl. Brush on the pie crust edges. Attach 2 {6 1/4 x 1/2-inch} strips onto the top & bottom of the pastry lengthwise. Attach 2 {4 3/4 x 1/2-inch} strips onto the pastry sides. The shorter strips will just cover the longer strips to form sharp corners. Brush the top of the strips with the egg wash & chill the remaining egg wash. Freeze the prepped crust 20 minutes.

The Gridiron Pastry Design
Reroll the pastry dough scraps & cut 3 Field Lines measuring {7 1/2 x 3/8-inches} & 24 Hashmarks measuring {1 x 1/4-inches} using a pastry wheel. 
Cut Field Numbers using No. 5 & No. 0 {2 1/2 x 1 1/2-inch} cutters. Place on a parchment paper-lined half sheet pan & cover the pastry with plastic wrap. 
Chill the shapes until ready to prepare them for baking & use according to recipe instructions.

Copyright 2017 WBRC. All rights reserved.