tradition

This is one of my traditional seasonal favorites. I only make this one between October and December. It doesn't feel right eating it in any other time of year. I'm sure the reason I love this rich nuttiness so much, is because it makes my DNA tingle. Yadda-yadda, you say. What doesn't make my DNA tingle? The pecan has been used in our cooking since the Colonists met the Native Americans.  Not only was my maternal great-great grandmother was full blood Cherokee, but my paternal ancestors had, and their descendants still own, a pecan orchard on the Gulf Coast.

Bourbon Pecan Pie

3/4 cup sugar
1 1/2 cups dark corn syrup
1/2 tsp salt
1 1/2 tsp four
3 large eggs
1 1/2 tsp vanilla
2 Tbsp bourbon
1 1/2 Tbsp melted butter
1 3/4 cups pecans

Roll out your favorite pie crust and fill a 9 inch pie pan, crimping the edges.

Combine sugar, syrup, salt, flour, and eggs and mix on medium speed until well blended.  Stir in remaining ingredients and pour into shell.   Bake 350 for one hour and 15 minutes, or until toothpick tester comes clean.