Brown Sugar Pecan Pie

The very first thing I ever tasted when I came to the United States, fresh off the plane and completely unaware of Thanksgiving on a late November evening, was Pecan Pie. It is still my favorite pie, and I love making it because it is so simple: throw pecans, whiskey, eggs, sugar and butter in a bowl, mix, bake, and eat with the Bourbon you bought ''for the pie.'' 
I love this recipe because it uses brown sugar instead of corn syrup, so it is not too ''ultra'' sweet. Just ''perfect'' sweet. And yes, I do use organic ingredients- except for the bourbon... J.D. of course.
Pat-In-The-Pan Pie Crust:
1 1/2 cups all-purpose flour
8 tablespoons salted butter, cut into pieces
1/4 cup heavy cream (I use whole milk)
1 egg yolk
Position rack in center of oven. Preheat to 400F. Mash flour and butter together in a bowl with back of fork until mixture resembles coarse crumbs. You can also use a mixer or food processor. Drizzle 1/4 cup cream (or milk) over the top and stir, mix or process till crumbs look damp and hold together when pinched. Transfer mixture to prepared 9-inch pie pan. Pat evenly along bottom and sides with fingertips. Prick bottom/sides with fork. Bake till crust is golden brown, 18-22 minutes, pricking bottom once or twice if it bubbles. Whisk egg yolk, then brush inside of crust with mixture. Return to oven until egg glaze sets, 1-2 minutes.
2 cups (packed) dark brown sugar
4 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon Scotch whisky
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
2 cups pecan halves

Preheat oven to 350°F. Whisk sugar, eggs, butter, Scotch, vanilla, and cinnamon in large bowl to blend. Mix in nuts. Pour filling into dough-lined dish. Bake pie until filling is slightly puffed and set in center, about 40 minutes. Cool pie completely at room temperature and serve.

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