Brown Sugar-Peanut Pie

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
  1. Position oven rack in lower third of oven, and preheat oven to 350°.
  2. 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.
  3. 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.
  4. Bake until crust is golden brown and filling is set, 50 minutes to 1 hour. Let cool completely on a wire rack.
  5. 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
  1. 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.



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