![Bourbon Pecan Pie with Cinnamon Whipped Cream](https://cdn.statically.io/img/www.foodandwine.com/thmb/PLWOZhjZf9LlHyHaQ-y5xEFXJmE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bourbon-pecan-apple-pie-with-cinnamon-whipped-cream-FT-RECIPE1020-c4808ea8bbaa403482076ee3be6c3a7e.jpg)
Ingredients
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1 (9-inch) refrigerated piecrust
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4 large eggs
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1 cup light corn syrup
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3/4 cup granulated sugar
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1/4 cup unsalted butter, melted
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2 tablespoons (1 ounce) bourbon
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1 teaspoon vanilla extract
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1/2 teaspoon grated lemon zest
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1/4 teaspoon plus a pinch of ground cinnamon, divided, plus more for garnish
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1/8 teaspoon ground nutmeg
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1 1/2 cups pecan halves
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1 cup chopped (about 1/2-inch pieces) peeled Fuji apple
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1 cup heavy cream
Directions
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Preheat oven to 350°F. Fit piecrust in a 9-inch pie plate; crimp edges as desired. Refrigerate 15 minutes.
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Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, lemon zest, 1/4 teaspoon cinnamon, and nutmeg in a large bowl until well combined. Stir in pecans and apple. Pour into chilled piecrust.
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Bake in preheated oven until filling is mostly set but jiggles slightly, 55 minutes to 1 hour. Transfer pie to a wire rack; let cool completely, about 3 hours.
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Beat heavy cream and remaining pinch of cinnamon with an electric mixer fitted with the whisk attachment on medium-high speed until soft peaks form, about 1 minute. Slice pie; dollop slices with whipped cream, and garnish with additional cinnamon.