Brandy pecan pie from Sister Pie

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This recipe for brandy pecan pie comes courtesy of Lisa Ludwinski from Sister Pie. Sister Pie is on Kercheval Street in Detroit. For hours and more information, visit www.sisterpie.com. 
 
For The Crust
1 cup allpurpose
flour
¼ cup toasted, ground pecans
½ cup (8 tbsp) unsalted butter, chilled and cut into chunks
½ tsp salt
½ tsp sugar
¼ cup ice water with a splash of apple cider vinegar
 
Filling 1x
2/3 cup raw sugar
4 tbsp unsalted butter
½ cup maple syrup
¼ cup honey
1 tsp vanilla extract
3 eggs
? cup cornmeal
? cup apple brandy
½ tsp kosher salt
1 ½ cups whole pecans, toasted
 
For Assembly 
1 tbsp cream cheese
raw sugar & white sugar
1 egg, beaten
 
1. Make the crust. In a medium bowl, combine the flour, ground pecans, ,sugar, and salt. Using a pastry blender, cut in the butter until it resembles coarse meal. It's okay if the butter bits are different sizes, so long as none of them are larger than peas. At this point, add the ice water a tablespoon at a time and begin to gather the dough together. Turn the dough over itself a few times, but be careful not to overwork it. Pat the dough into two round disc and wrap in plastic to chill for a couple hours (or at least 30 minutes).
2. Make the brandy filling. Boil maple syrup and honey until they reach 225 degrees on a candy thermometer. Pour over raw sugar and butter and stir until butter has completely melted. In a separate bowl, whisk eggs with vanilla, brandy, and salt. When butter mixture has cooled slightly, combine with egg mixture (by tempering first). Whisk until completely smooth.
3. Roll out pie crust. Flour your work surface and place the unwrapped pie dough in the center. Using your favorite rolling pin (I prefer a French tapered pin, like this ), press along the edges of the round, broadening the circle. You can move the disc around with your hands as you do this, making sure to flour the surface again when needed. Begin to flatten the pie dough into a larger circle by rolling from the center out. Roll, then rotate the disc and roll again. Don't forget to keep flouring the surface. You can flip the disc and repeat this process until you have a circle of even thickness, about 12 inches in diameter. Invert your pie tin or dish onto the circle, and use a pastry cutter or knife to trim the dough, leaving a 1inch border around the tin. Remove the pie tin and fold the dough in half. Place the folded dough into the pie tin, unfold it, and gently press it in, making sure it's centered and fitted properly. To create a crimped edge, roll up the dough overhang toward the center of the pie, creating a ring of dough. Use the thumb and index finger of one hand to make a "V" and use the index finger of your other hand to press into the "V," making a crimp. Continue until the entire ring of dough is crimped. At this point, put the crust in the freezer for at least 15 minutes.
5. Blindbake the pie crust. Preheat your oven to 425 degrees with a rack on the lowest level. Remove the rolledout pie crust rounds from the freezer. Tear a piece of aluminum foil (a square slightly larger than the pie shell itself will work great) and fit it into the frozen crust. Fill crust with dried beans and place on baking sheet. Bake in oven for 12 minutes. After six minutes of cooling, carefully remove foil and beans. Turn heat down to 325 degrees.
5. Assemble the pie. Preheat your oven to 325 degrees with a rack on the lowest level. Spread toasted pecans evenly on the bottom of the prebaked crust. Carefully pour filling until it reaches the top. Bake at 324 for 40-50 minutes, until puffed and jiggles only slightly in the center. Pie should rest for at least 2 hours before slicing.
 
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