Game Day Provisions
The Technique
Gridiron Whiskey-Pecan Slab Pie
Football season gives fanatics an opportunity to customize ordinary items into magnificent desserts that speak specifically to their team allegiance or personal game day experience deliciously transforming them into something different. Gridiron Whiskey-Pecan Slab Pie is no exception as a field of sweetness awaits ideal for a football game day or Thanksgiving treat. This particular pie sports all of the right play calls including a few shots of whiskey, a crust filled with grit, a classic Southern superstar, the beloved pecan & a garnish that glorifies the creation as absolute gold. Without the garnish, the pie can be served as a traditional dessert topped with ice cream when cut into bars making it perfect to serve all season long.
Gridiron Whiskey-Pecan Slab Pie
makes 12 to 24 servings
The Basic Fundamentals
The pie can be served without The Gridiron Pastry Design, if desired. Expect a yield of 12 full dessert servings or chill over night & cut into 24 bars.
1 recipe Buttermilk-Cornmeal Pastry Dough
1 cup dark brown sugar
1 cup light corn syrup
1/2 cup melted butter
1/4 cup whiskey
1 Tbsp vanilla extract
1/2 tsp kosher salt
3 eggs, lightly beaten
3 cups pecan halves, coarsely chopped
1 Tbsp granulated sugar
Prepare the Buttermilk-Cornmeal Pastry Dough according to the Gridiron Pie Crust instructions. Preheat the oven to 400 degrees. Whisk together the brown sugar, the corn syrup, the butter, the whiskey, the vanilla & the salt in a large bowl. Gently fold the eggs into the filling with a rubber spatula. Place the prepped Gridiron Pie Crust on a foil-lined half sheet pan. Spread the pecans over the crust. Pour the filling over the pecans.
Bake on the lower oven rack 20 minutes. Reduce the temperature to 350 degrees. Bake an additional 20 to 25 minutes or until the pie is puffed & set in the center. Loosely shield the surface of the pie with lightly greased parchment paper to prevent over browning, if necessary. Cool 3 hours.
Meanwhile, brush the Field Numbers, the Field Lines & the Hashmarks with the reserved egg wash & sprinkle with the granulated sugar. Bake at 350 degrees 10 to 12 minutes or until golden brown. Cool completely. Arrange the baked pastry over the pecan pie to resemble a football field.
Buttermilk-Cornmeal Pastry Dough
makes 1 {13 x 9-inch} pie crust & football field crust designs
Gridiron Pie Crust
Crisp cut pastry strips give this irresistible pie an edge & The Gridiron Pastry Design sails the handsome sweet straight into the end zone. A few baking temperature & time adjustments to the original recipe yields a stellar result.
2 1/4 cups all purpose flour
4 1/2 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
6 Tbsp cold butter
6 Tbsp cold shortening
5 to 6 Tbsp whole buttermilk
1 egg, lightly beaten
1 Tbsp whole buttermilk
Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Divide the dough into thirds, covering one portion with plastic wrap.
The Bottom Crust Pastry
Roll two dough discs to a 1/4-inch thickness between plastic wrap into a 14 x 12-inch rectangle. Transfer onto the bottom side of a half sheet pan invert into a lightly greased quarter sheet pan, measuring approximately 13 x 9-inches. Remove the second piece of plastic wrap. Fit the dough down into the pan. Lift the excess dough hanging over the sides & trim to rest on the lip of the pan edge. Secure a few pieces of the dough underneath the lip of the pan. Roll the remaining dough disc between plastic wrap to 1/8-inch thickness. Cut the dough into 4 {6 1/4 x 1/2-inch} strips & 4 {4 3/4 x 1/2-inch} strips. Whisk together the egg & the buttermilk in a small bowl. Brush on the pie crust edges. Attach 2 {6 1/4 x 1/2-inch} strips onto the top & bottom of the pastry lengthwise. Attach 2 {4 3/4 x 1/2-inch} strips onto the pastry sides. The shorter strips will just cover the longer strips to form sharp corners. Brush the top of the strips with the egg wash & chill the remaining egg wash. Freeze the prepped crust 20 minutes.
The Gridiron Pastry Design
Reroll the pastry dough scraps & cut 3 Field Lines measuring {7 1/2 x 3/8-inches} & 24 Hashmarks measuring {1 x 1/4-inches} using a pastry wheel. Cut Field Numbers using No. 5 & No. 0 {2 1/2 x 1 1/2-inch} cutters. Place on a parchment paper-lined half sheet pan & cover the pastry with plastic wrap. Chill the shapes until ready to prepare them for baking & use according to recipe instructions.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make A Gridiron Whiskey-Pecan Slab Pie
Kicking-off an afternoon of tailgating or Thanksgiving socials with a striking game day dessert couldn’t be any easier & this handcrafted design that resembles the field certainly sets the tone without flaw. Learn how to make your most adorable pecan pie to date with my valuable tips.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Once the pastry has been rolled, check your measurements with a ruler to ensure an organized looking design. With a steady hand, you can freehand the length measurement with a pastry wheel. Even a pizza cutter could complete the task quickly. A pastry brush comes in handy for attaching the strips around the crust edges for a crisp, clean finish. Hold onto to it along with the egg wash by popping in the refrigerator until it’s time to prepare the design for baking.
No. 2
Cut the Field Lines & the Hashmarks like a grid using a pastry wheel. Cut several extra pieces of each size in case one breaks. There’s plenty of dough to cut a few Field Numbers as well. It’s always best to have more than you may need just in case. When it’s time to finish these for baking, simply brush, top & pop into the oven right on the same pan.
No. 3
Once the bottom crust has been placed into the pan, be certain the edges are flat. Lightly press the pastry strips over the crust edge to make sure the fit is snug. When blending the filling, do not over mix as air bubbles may surface over the pie as it bakes resulting in a splotchy appearance. Coarsely chopping pecan halves leads to a beautiful appearance.
No. 4
Place the pie onto a half sheet pan to make manuvering easy. The pan is shallow so it doesn’t bake quite as long as traditional pecan pies. I didn’t shield the surface but if you notice the top edges getting too brown cover loosely with parchment paper or foil. Baking the pie on the bottom oven rack ensures a crisp, golden bottom.
etc
Game Day Entertaining
Visit these posts for more football & tailgating party inspiration
Tide & Tigers Today Tailgating: Dixie Barbecue
Game Day Provisions 101: Gridiron Whiskey Caramel Corn
Game Day Crafts 101: Tag Football Sacks
Game Day Crafts 101: Gridiron Tailgating Bags
Game Day Crafts 101: Almond Footballs
The Tune
“When The Sun Comes Out” Ella Fitzgerald
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Be sweet.
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