This sweet and faintly salted pie can also be made in a 9-inch deep-dish pie pan.
Brown Sugar-Peanut Pie
Yields: 1 (9-inch) pie
- Classic Pie Dough (recipe follows)
- 6 tablespoons unsalted butter
- 1¼ cups plus 2 tablespoons firmly packed dark brown sugar, divided
- ½ cup clover honey
- 1 tablespoon plus 2 teaspoons bourbon (optional), divided
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 3 large eggs
- 2½ cups roughly chopped salted cocktail peanuts
- 1 cup heavy whipping cream, chilled
- Position oven rack in lower third of oven, and preheat oven to 350°.
- Let Classic Pie Dough stand at room temperature until slightly softened, 10 to 15 minutes. On a lightly floured surface, roll dough into a 13-inch circle. Transfer to a 9-inch cast-iron skillet, pressing into bottom and up sides. Trim excess dough to ¾ to 1 inch beyond edge of skillet. Fold edges under, and crimp as desired. Freeze until firm, about 10 minutes.
- In a medium saucepan, melt butter over medium heat. Add 1¼ cups brown sugar; whisk until smooth. Remove from heat; add honey, 2 teaspoons bourbon (if using), vanilla, and salt. In a medium bowl, lightly whisk eggs; slowly whisk in butter mixture until smooth. Stir in peanuts; pour mixture into prepared crust.
- Bake until crust is golden brown and filling is set, 50 minutes to 1 hour. Let cool completely on a wire rack.
- In a large bowl, beat cold cream, remaining 2 tablespoons brown sugar, and remaining 1 tablespoon bourbon (if using) with a mixer at high speed until medium peaks form, 1 to 2 minutes. Serve pie with bourbon whipped cream.
Classic Pie Dough
- 1½ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- ½ cup ice water
- 2 teaspoons apple cider vinegar
- In a medium bowl, stir together flour, sugar, and salt. Using a pastry blender, cut in cold butter until pieces are pea-sized. Stir together ½ cup ice water and vinegar. Add ¼ cup vinegar mixture, stirring until a dough starts to form. Add remaining vinegar mixture, 1 tablespoon at a time, as needed, until a shaggy dough forms and it holds together when squeezed. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.