9" Brandy Pecan Pie
This pecan pie is right up there on the list of the first pies we ever sold, and it shows off our tendency to twist tradition. We make a filling heavy on the Michigan honey and Grade B maple syrup (no corn syrup here!), and add a big splash of 80 proof 7 ½ year-old Laird’s Apple Brandy. The pie is doubly nutty thanks to the toasted, ground pecans you’ll taste in the crust. We keep coming back to it for a reason.
Photography by E.E. Berger
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