Monday, August 15, 2011

Week Three -- Pecan Pie (The South)

This week’s project and next week’s project are an homage to both of my homes… I was born in the north, but I’ve lived in Texas longer than I’ve lived anywhere else. So, clearly I am neither a Yankee nor a Texan, but a little of both. Pecans are falling from the trees (or rather, the squirrels are chucking them at us whenever we get too close to the pecan treee in our backyard.)here in Texas, so I had to whip together a classic pecan pie. For the pie…. There are probably twelve thousand recipes for pecan pie. Some fancy (add bourbon and bittersweet chocolate and candied orange peel) and some not… corn syrup and store-bought crust. I have my own recipe. It’s (in my opinion) the best pecan pie. It focuses more on the pecans and less on the moodge that holds them together…. Now, for my Yankee friends… here in Texas you say, pee-can, (emphasis on the ‘pee’) not pe-con and never peck-ann.

Deep Dish “PEE-can” Pie


1 cup light corn syrup
1 cup dark brown sugar
1 t pure vanilla extract
Pinch of salt
3 eggs lightly beaten
3 T melted butter (cooled)
3 cups toasted pecans. (These can be halves or pieces or both)
Pie dough for a single crust pie. (Either buy this or use a half recipe of the pate brisee that I listed in the apple pie recipe. )

1. Combine the corn syrup, sugar, butter, vanilla, and salt. Add lightly beaten eggs and half of the pecans.
2. Pour mixture into unbaked pie shell. Then add remaining pecans, pressing down slightly to sink them into the pie base. (This makes certain that you have lots of delicious pecan goodness on the top of the pie. )
3. Place pie pan on a cookie sheet and bake in a 350 degree oven for approximately 50 minutes. Check periodically and cover with foil if the edges of the crust or the pecans become too dark. Tap center surface of pie lightly - it should spring back when done.
4. Cool for at least an hour.
5. Serve plain or with a scoop of vanilla ice cream.

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