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P&C worked with Culinary Institute of Charleston to share Thanksgiving recipes in 2015. This one, from now-owner of Sugar B's Bakeshop, is a bourbon pecan pie.

1. Have on hand a 9-inch pie pan. 2. In a food processor, pulse the flour, salt, baking powder, and sugar to blend them. Add the butter and pulse until the mixture resembles coarse crumbs.

Bake pie, rotating halfway through and tenting edges with foil if getting too dark, until filling looks dry in the center, is no longer shiny, and feels fairly firm when pressed, 45–55 minutes.