"Gather ye rose-buds while ye may." Robert Herrick

"Gather ye rose-buds while ye may." Robert Herrick

Hello Friends!

Friends, Romans, countrymen...y'all. Foodies, gardeners, artists and collectors - let's gather together to share and possibly learn a thing or two in the mix.

Donna Baker

Monday, November 15, 2010

Pecan Pie recipe


This recipe is different than the usual pecan pie recipes. Generally, pecan pie is caramel colored or slightly dark with a gooey, tooth cracking sweet center. Good, though a little too sweet for my tastes. In my recipe the center is lighter colored, a rich buttery yellow that looks more like a filling for a chess pie. You'll have to trust me on this one - it's really a beautiful and delectable pie.

Pastry

11/3 c. all purpose flour
1/2 tsp. salt
1/2c. vegetable shortening
4 - 6 TBS water
Add salt to flour, then cut in shortening with a pastry cutter until pieces are pea sized. Add water 4 TBS. first, more if you need it. Don't overwork the dough or pastry will be tough. Roll out on a floured surface. Makes one 9" single crust. TIP - you can certainly use a pate brisee for the crust. I find the shortening makes a flakier crust. (I've read that lard is even better). Tip - prick the bottom of the pie shell with a fork so it won't rise up and spill filling over the side of the pie.

Filling

4 slightly beaten eggs
1 c. Karo syrup
1/3c. sugar
pinch of salt
1 TBS white vinegar
4 TBS butter
2 tsp. vanilla
1 heaping cup (approx.) pecans

Combine eggs, sugar, syrup, salt, vinegar, butter (melted) and vanilla. Mix together thoroughly. Pour mixture into unbaked pie shell. Arrange the pecans on top of the filling beginning at the outside edge of the crust and working in a circular pattern toward the center. Bake 35 - 40 min. in 350 degree oven. Don't overbake. Top with a dollop of whipped cream or a scoop of Blue Bell Homemade Vanilla ice cream. Guaranteed delicious.





This is how it will look when it's done. The edges will be puffed up and the center won't shake. It will fall back down flat as it cools. Sometimes it's hard to tell when the pie is done, you just don't want it to be shaking in the center like it is still liquid.


7 comments:

  1. Thank you so much for visiting. I will be adding you to my list. Have a great day!!

    ReplyDelete
  2. hi my dear! :) i got your comment about potentially advertising on my blog. email me here: joanna_goddard (at) yahoo.com, and i'll tell you all about it. thank you!! joannaxo

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  3. Hi Donna
    How are you?
    So long!

    In the photo I am a nursing Ines. It's a really beautiful moment for us.
    That day we were in an outdoor exhibition of my store of baby products.
    It was a very nice day.

    Tell me how is your beautiful farm? Already preparing for winter?

    Much love to you from Chile.

    PS: Too bad you can not find around here these pecans to make that pie so delicious.

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  4. Aaaaah!!!! My dad use to work at the pecan pie factory in Tulsa and he would bring home pies! I can't get them here in Japan except occasionally so you have no idea how tempting your recipe looks! If only I could bake...and find pecans! LOL Thank you for sharing!

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