An updated version of the classic pecan pie. The slightly spicy flavor of the bourbon is wonderfully complimented by the chocolate.

1 cup sugar
1 cup light corn syrup
1/2 cup butter
4 eggs
1/4 cup J Daniels Kentucky bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips
2 cups pecan pieces
19″ unbaked pie shell

Preheat oven to 325°

Combine sugar, corn syrup and butter in a small saucepan over medium heat. Stir constantly heating until the sugar is dissolved. Cool slightly.

Beat eggs, bourbon, vanilla and salt in a large bowl; slowly add the cooled sugar mixture, beating well with a wire whisk.

Gently stir in chocolate chips and pecans. Pour into pie shell.

Bake until set; 50 – 60 minutes.

A scrumptious Apple Cobbler Recipe. Sweet, juicy apple cobbler layered with a tender, flaky crust. Perfect for ripe peaches, too!

2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon sugar
1/4 cup cold vegetable shortening
3/4 cup whipping cream
8 cups sliced fresh, crisp apples (I prefer Granny Smith)
2 cups sugar, plus a little extra for sprinkling
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/3 cup butter

Lightly butter a 12″ X 8″ baking pan.

Combine flour, baking powder, salt and sugar. Cut in shortening until the mixture resembles coarse meal. This goes very quickly in your food processor, but use short bursts of power so as not to heat/bind the fat and flour. If you use a food processor, transfer the meal to a bowl to continue. Sprinkle cream over mixture and toss with a fork until the dough forms a ball. Quickly knead 4 – 5 times and form into a flat disk, wrap in plastic wrap and chill for at least 1 hour.

Combine fruit, 2 cups of sugar, flour and cinnamon in a Dutch over, set aside until syrup forms, an hour or so. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes or until fruit is tender. Remove from heat, add butter and vanilla; gently stir to blend.

Preheat oven to 475°. Roll half of pastry into a 12″ x 8″ rectangle. Spoon half of the fruit into your 12″ x 8″ baking dish, place pastry on top. Sprinkle with a little sugar and bake for 15 minutes or until very lightly browned.

Spoon remaining fruit on top. Roll the remaining pastry to 1/8″ thickness and cut into 1″ strips. Arrange strips in a lattice design over the apples. Sprinkle with sugar. Return to the oven and bake 20 minutes or until browned.

Tip: The secret to producing a tender crust is to avoid over-working and warming your dough. Work quickly, keep the dough cool; don’t beat it to death with your rolling pin ;-)

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