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1
Begin by making the dough. In the bowl of a food processor, add flour, salt and sugar. Pulse to combine. Add butter and pulse the mixture until it resembles a meal. Pour the mixture into a large bowl and add 1/4 cup cold water. Combine with your hands or a rubber spatula. If necessary, add an additional tablespoon of cold water.
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2
Once the dough forms a small ball, wrap it in plastic wrap and refrigerate for at least 1 hour. Once the dough has chilled, roll it out into a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim the dough around the rim as necessary. Place the crust in the freezer for 20 minutes.
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3
Meanwhile, preheat oven to 400u00b0F. Once the crust is frozen, line with plastic wrap or foil and fill with pie weights. Bake on a baking sheet for 20 minutes. Remove the crust from the oven and allow to cool before adding the filling.
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4
Reduce temperature of the oven to 350u00b0F. In a small saucepan, combine butter, brown sugar, honey, molasses and salt. Bring the mixture to a simmer and cook for 2 minutes, stirring the whole time.
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5
Remove the mixture from the heat and pour it in to a separate bowl to allow to cool slightly. Add pecans, apple cider vinegar, bourbon and vanilla. Let the mixture cool for about 10 minutes before adding in the eggs, one at a time. Stir after each egg is added and then pour the mix into the pie crust.
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6
Bake for 45 minutes, until the edges of the pie are set but the center is still slightly jiggly. Serve warm!
