Apple Brandy & Pecan Pie

Come wintertime, we make way for the mother lode of rich, dense baked goods. Our kitchens achieve the magic of a crispy-edged, sticky pecan pie by slow-cooking brown sugar, butter, vanilla, and handfuls of toasted pecans until preposterously gooey—the hallmark of this indulgence. For even more holiday spirit, we swirl the filling into spiced vanilla custard spiked with glugs of apple brandy from Oregon’s finest Clear Creek Distillery.