Bourbon Pecan Pie with Cinnamon Roll Crust

Pie Dough

• 7 ½ oz all-purpose flour
• 5 oz unsalted butter, diced, chilled
• 1 ½ tsp sugar
• ½ tsp baking powder
• ¼ tsp salt
• 3 tbsp ice water
• 2 oz unsalted butter, in pieces
• 2 tbsp sugar
• 2 tbsp ground cinnamon
• ¼ tsp ground nutmeg

Pie Filling

• 10 oz pecan halves
• 1 oz unsalted butter, diced
• 2 oz bourbon
• 5 large eggs, divided
• 4 oz sugar
• 4 oz brown sugar
• 4 oz corn syrup (see Tip)
• 1 tsp vanilla extract
• ⅛ tsp salt

Bourbon Caramel Sauce

• 8 ½ oz sugar
  of 8 ½ oz brown sugar
• 6 oz heavy whipping cream, divided
• 36 oz water, divided
• 1 tsp lemon juice
• 1 oz unsalted butter, one piece (see Tip)
• 2 tbsp bourbon
• 1 tbsp vinegar