Bourbon-Orange Pecan Pie

I am always trying to see traditional recipes in different ways.   I love pecan pie, but most recipes are light on the pecans.  This pie is packed with plump, pecan halves and infused with bourbon and orange zest.  An amazing marriage that is sure to please anyone. 

Crust:
1 1/2 cups flour
2 tbsp. sugar
1/2 tsp. salt
8 tbsp. cold, unsalted butter - diced
2 tbsp water.

In a food processor, pulse together flour, sugar and salt until combined - then add diced butter and pulse until butter is in small, pea-sized pieces.  Drizzle water over mixture and then pulse until mixture holds together.  Form into a ball and place on a silpat, flatten into a round disc and then place a second silpat on top and using a french rolling pin, roll into a 12" circle and place into a 9" pie pan trimming edge and finishing/crimping to your desire.  Use a form to prick holes in bottom and place in refrigerator while you make filling to chill.

Filling:
3 large eggs
1 cup light corn syrup
1/4 cup bourbon
1/2 cup packed light brown sugar
1/4 cup butter, melted
1 tbsp. vanilla bean paste
grated zest of 1/2 an orange
1/4 tsp. sea salt
2 cups pecan halves

In a large bowl, combine eggs, corn syrup and bourbon with a whisk - then add brown sugar, melted butter, vanilla-bean paste, zest and sea salt - whisking to combine fully.  Place pecan halves into mixture and using a spatula, fold them in.

Pour into chilled pie dish and place in a 350 degree, preheated oven and bake for 50-60 minutes depending on your oven, turning pie midway if necessary.  Center will be set.