Bourbon, Almond and Pecan Pie

Bourbon, almond and pecan pie
Photo by David Malosh / Styling by Adrienne Anderson

Almonds and pecans are baking staples, and Bourbon has long been revered for its warming qualities. These ingredients come together in a pie that will fill your home with that quintessential baking-and-holiday-spice aroma.

No-Frills Pie Dough
  • 1 pie dough
  • 2 cups firmly packed dark brown sugar
  • 4 large eggs, whisked
  • 4 tablespoons butter, melted
  • 4 teaspoons Bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 1 cup almond halves
  • 1 cup pecan halves

Roll out the pie dough on a lightly floured surface. Place the dough into a buttered metal pie pan. Pierce the bottom with a fork. Refrigerate for 30 minutes.

Preheat oven to 350˚F. Combine the brown sugar, eggs, butter, Bourbon, vanilla, nutmeg and cinnamon in a large mixing bowl. Toss in the almonds and pecans until well combined. Pour the filling into the pie pan, and bake until crust is golden, approximately 45 minutes. Allow the pie to cool before slicing, then plate with fresh whipped cream or vanilla ice cream. Serves 8.   


Published on December 20, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email:

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