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This delicious pie recipe is courtesy of Brad and John Hennegan.

Source: The Martha Stewart Show, May Spring 2008
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Ingredients

Directions

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69
  • Lissa2800
    30 APR, 2014
    I'm from Kentucky and my great aunt worked at the inn where this recipe originated before the Kern's trademarked it. Your recipe is close but not quite. The original always used walnuts and not pecans. The original does not have bourbon in it only vanilla (my sister always adds it, though) My recipe says 2 small eggs, so it shows that it comes from a time when most people had their own chickens and eggs. A little more flour and a little more butter and you are getting pretty close.
    Reply
  • doloresteixeira
    26 NOV, 2008
    Making this pie was easy and delicious...i have also substituted the bourbon with brandy...rum and flavored vodka and it comes out equally good
    Reply
  • welove2cook
    25 JUL, 2008
    We made this on race day last year and really enjoyed it. For those of you considering a substitution for the bourbon, be aware that the pie may taste sweeter than usual (the bourbon really helps to balance the sweetness). Conversely, for those of you who find this pie too sweet and don't mind bourbon, you can add more, either in the pie or drizzled on before serving. In response to DutchKathy, the "topping" on the pie is primarily carmelized sugar from the pie mixture itself.
    Reply
  • locust
    24 JUN, 2008
    This pie worked well to make - good crust, easy to make, but BOY was it sweet - I had reduced the sugar a bit
    Reply
  • ChefSandy
    9 MAY, 2008
    This pie is traditionally called "Derby Pie". I make a similar one without the whiskey. I've been told it tastes like a giant chocolate chip cookie (with pecans of course). It may have a trademark if you call it "Derby Pie" but as you can see Martha's recipe is NOT called that. There is no lattice, that's just the way the mixture containing flour sets up.
    Reply
  • DutchKathy
    9 MAY, 2008
    A question - in the photo there appears to be a "lattice" or some kind of texture on top in a light color...What could this be? The ingredients and directions don't give me a hint of how this comes up to the top, with the chocolate. Is it the pecans? Thanks!
    Reply
  • SunshineBee
    6 MAY, 2008
    I made this yesterday and its amazing. Very easy to make.
    Reply
  • clayton
    3 MAY, 2008
    I think Brad and John Hennegan's Run for the Roses Pie tastes as authentic as a Derby Pie. I've finally found a Derby-like pie recipe that is very delicious and every bit as rewarding to make--great crust, Martha. I am baking and taking this pie to a housewarming party this evening. Thanks!
    Reply
  • lynzertorte
    2 MAY, 2008
    I think making this pie without bourbon will be something like trying to make a mint julep without the booze. Probably best to make something else. However, a good, healthy dose of vanilla extract (or vanilla and almond extracts) would probably be the best substitute for a teetotaler version.
    Reply
  • KentuckyPatti
    2 MAY, 2008
    Everyone needs to know that Derby Pie is trademarked by the Kern's Company. They actively pursue anyone who uses the term. Since the show is much higher profile than most of the club cookbooks and local diners who receive visits from the company's attorneys, I thought you should be aware of it. Everyone around Kentucky calls their version something like Kentucky Bourbon Pie or Race Day Pie. The company is very aggressive about their trademark.
    Reply

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