Bourbon Pecan Pie with Cinnamon Roll Crust

Pie Dough

• 215 g all-purpose flour
• 140 g unsalted butter, diced, chilled
• 1 ½ tsp sugar
• ½ tsp baking powder
• ¼ tsp salt
• 3 tbsp ice cold water
• 60 g unsalted butter, in pieces
• 2 tbsp sugar
• 2 tbsp ground cinnamon
• ¼ tsp ground nutmeg

Pie Filling

• 285 g pecan nuts
• 30 g unsalted butter, diced
• 60 g bourbon whiskey
• 5 large eggs, divided
• 85 g sugar
• 85 g brown sugar
• 85 g corn syrup (see Tip)
• 1 tsp vanilla extract, natural
• ⅛ tsp salt

Bourbon Caramel Sauce

• 250 g sugar
  of 250 g brown sugar
• 170 g heavy whipping cream, 30-40% fat, divided
• 1030 g water, divided
• 1 tsp lemon juice
• 30 g unsalted butter in one piece (see Tip)
• 2 tbsp bourbon whiskey
• 1 tbsp vinegar