Ingredients
Crust:
2 ½ cups all purpose unbleached flour
1 tsp salt
2 Tablespooons Sugar
12 Tablespoons butter, cut into 1/4 €œ pieces
½ cup chilled Crisco
½ cup ice water
Pie Filling
½ cup toasted pecans, cut into coarse pieces
½ cup toasted walnuts, cut into coarse pieces
½ cup toasted slivered almonds
¾ cup cored and peeled apple, medium diced (jonagold , pink lady or granny smith works best)
½ cup peeled and shredded carrots
1 cup golden raisins
2 tbsp bourbon
4 tbsp unsalted butter
1 cup packed light brown sugar
¾ cup dark corn syrup
4 tbsp unsalted butter
½ tsp salt
3 large eggs
1 tbsp vanilla extract
2 tbsp flour
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp fresh ground nutmeg
Directions
Crust:
Combine dry ingredients in food processor. Cut in the butter using 5-6 one second pulses. Add shortening, and using one second pulses, blend until pea sized bits form (about 6 pulses).
Empty into large bowl and sprinkle ice water over ingredients while tossing with a spatula. Using spatula press until dough comes together. Using your hands, form the dough into one large ball (do not overwork the dough). Cut in half and form two six inch patties. Cover with plastic wrap and refrigerate at least two hours or overnight.
They are now ready to be rolled out for the pies.
Blind Bake the crust:
Preheat oven to 420 degrees. Roll out 1 pie crust into a 9€