Flakey, buttery pecan pie dough filled with blueberry- cherry jam with a hint of bourbon.
by Chef Ana De Anda
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with New Mexican Pecans.
Pie Dough
INGREDIENTS
- 3 ¾ cup AP flour
- 1 ½ tsp. Salt
- 3 tbsp. Sugar
- 1 ½ cup Butter, cubed
- ¾ cup Ice water
- ¾ cup Chopped toasted New Mexican pecans
METHOD
- Mix all dry ingredients in a bowl.
- Add cubed butter and mix in.
- Add ice water and continue to work the dough until incorporated and add chopped pecans.
- Roll out and add more chopped pecans for extra crunch.
Blueberry-Cherry Jam
INGREDIENTS
- 3-4 cup Fresh/frozen cherries, pitted
- 1/2 cup Granulated sugar
- 2 tsp. Lemon juice
- 1 cup Fresh blueberries
- 2 tbsp. Bourbon
METHOD
- In a pot, bring blueberries, cherries, sugar, lemon juice, and 2 tablespoons water to a boil over high heat.
- Cook until the jam has reduced and thickened by 1/3.
- Stir in the bourbon and cook another 5 minutes..
Blueberry-Cherry Glaze
INGREDIENTS
- 1 cup Powder sugar
- 3 tbsp. Cream
- 2 tbsp. Jam
- ½ tsp. Vanilla extract
METHOD
- Mix everything together with a whisk.
Pop Tart Assembly
METHOD
- Roll out dough and cut into squares.
- Fill with jam.
- Brush the sides with water and place another square dough on top to close.
- Gently press the edges together with a fork.
- Egg wash and bake until golden.
- Drizzle with glaze and chopped pecans.
