Though I am a California girl, my roots lie deep in the heart of Texas.

No holiday ever goes by without some good ole Pecan Pie, now depending on where you are from you say "peh cahn", or "pee can". I am a "peh cahn" kind of gal, "pee can" is just NOT right!

this recipe comes from Francine Maroukian presented in the

Oct/Nov issue of Garden and Gun Magazine

Drunken Pie

It’s hard to beat a fresh pecan pie, unless you add a little bourbon

Piecrust
Yield: two 9-inch crusts

Ingredients
1 ²⁄³ cups all-purpose flour mixed with ¾ tsp. kosher salt
²⁄³ cup lard
¾ tsp. white vinegar
1 small egg
Water

Preparation
Place flour and salt in bowl, and cut in lard until mixture resembles small peas. In a Pyrex measuring cup, combine vinegar and egg, and add water to make ¹⁄³ cup liquid. Slowly add liquid to the flour mixture, forming dough. Do not overwork. Remove from bowl, halve, and pat into disks. If not using immediately, cover in plastic wrap and chill.

Bourbon Pecan Pie Filling
Yield: fills one 9-inch crust

Roll out one dough disk and fit in 9-inch pie pan, crimping edges.

Ingredients
¾ cup granulated sugar
1 ½ cups dark corn syrup
½ tsp. kosher salt
1 ½ tsp. all-purpose flour
3 large eggs
1 ½ tsp. vanilla
2 tbsp. bourbon
1 ½ tbsp. melted sweet butter
1 ¾ cups pecans

Preparation
Using a hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well. Stir in remaining ingredients
and pour into unbaked pie shell.

Preheat oven to 350° F.

Bake in preheated oven for 1 hour and 15 minutes (a toothpick inserted in center should come out relatively clean). Remove from oven and place on cooling rack, allowing pie to rest for 2 to 3 hours to set.

Pumpkin Gingerbread Trifle