I think we have already established the affinity that bacon, maple syrup, and bourbon have for each other and how bacon fat can create a piecrust as flaky as lard can, but with a slightly smoky flavor. The proof is in the pudding—or in this case, the pie. A new holiday favorite, for sure. Serve with sweetened whipped cream (see Note) or vanilla bean ice cream, if you’re feeling especially decadent.
Make the crust: Combine the flour and sugar in the bowl of a food processor fitted with a metal blade and pulse to combine, two or three 1-second pulses. Scatter the bacon fat and butter over the flour and pulse until the mixture resembles cornmeal mixed with pieces of fat no larger than a pea.
Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten and form two disks. Wrap and refrigerate for at least 1 hour, or up to 3 days.
Coat a 9-inch (23-cm) pie plate with nonstick baking spray or brush with softened butter. Dust a work surface and rolling pin liberally with flour. Unwrap one disk of dough and place it on the flour. Working from the middle of the dough outward, roll the dough into a 12- to 13-inch (30.5- to 33-cm) round.
Lay your rolling pin on one edge of the dough round and gently roll the dough up around the rolling pin. Set the rolling pin gently on the edge of the pie plate and unroll the dough carefully into the pan, easing it into the corners and up the sides of the pan and tucking it in well to form the crust. Trim all but 1 to 2 inches (2.5 to 5 cm) of the dough from around the edge. Crimp the edges. Refrigerate uncovered for at least 30 minutes, or up to 24 hours.
Make the filling:
Let the pie cool completely, at least 2 hours. Slice and serve.
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