Walnut Pie with Chocolate and Bourbon

Ingredients:

Dough

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 1 tbsp. granulated sugar
• 0.5 tsp salt
• 1/4 cup chilled shortening
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 1 tbsp. apple cider vinegar

Filling

• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 4 tablespoons unsalted butter, melt and let cool
• 2 tbsp bourbon
• 1.5 tsp natural vanilla extract
• 0.5 tsp salt
• 1.5 cups chopped walnuts
• 0.5 tbsp. semi-sweet chocolate granules

Preparation:

1. Dough:
   
   Combine the flour, granulated sugar, and salt in a food processor and pulse until evenly combined. Add the shortening and pulse until the mixture resembles cornmeal. Add the butter and pulse a few times until the butter forms pea-sized pieces. Add the vinegar and 1 tablespoon of ice water; pulse until the dough begins to come together but is still crumbly, adding an additional 1 tablespoon of ice water if necessary.
2. Place the dough on a piece of plastic wrap, form it into a disk, and wrap it. Refrigerate for 1 hour or overnight.
3. Place the baking sheet on the middle rack of the oven and preheat the oven to 220°C. Meanwhile, on a lightly floured work surface, roll out the dough into a 30cm circle. Transfer the dough to a 30cm pie pan. Fold the overhanging edges under and crimp with your fingers or a fork. Refrigerate for 30 minutes.
4. Meanwhile, prepare the filling.:
   
   In a large bowl, combine the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla extract, salt, walnuts, and chocolate chips. Spread the filling over the dough in the pan. Carefully place the pie pan on a hot baking sheet in the oven and reduce the oven temperature to 350°F (175°C).
5. Bake until golden brown and the filling is set around the edges but still slightly jiggly in the center, 50-55 minutes. Transfer the pie to a wire rack and let cool completely, 3-4 hours.