Sunday, November 16, 2008

pie time

since its almost thanksgiving there are so many recipes floating around on blogs for different pumpkin desserts and pies. ive never made a pecan pie before and this recipe looked pretty easy to make so i gave it a shot tonight.
this is only the third pie or so ive ever attempted and i am not very good at rolling out the crust or getting the edges nice and pretty. maybe jaisns mom can teach me some tricks when we go visit his parents at christmas.

Pecan Pie
via the pioneer woman

1 unbaked pie crust (see recipe below)
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecan

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.

Pie Crust
via the pioneer woman
1 1/2 cups crisco (vegetable shortening)
3 cups flour
1 egg
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon salt

In a large bowl using a pastry cutter, gradually work the Crisco into the flour for about 3 to 4 minutes until it resembles a course meal. In a small bowl beat egg and then add it to the flour-shortening mixture. Add water, vinegar and salt and stir gently until all the ingredients are incorporated.
Seperate the dough into 2 balls and place each ball into a large ziploc bag. Using a rolling pin, slightly flatten each ball about 1/2" thick to make rolling easier. Seal the bags and place them in the freezer until they are needed.
When you are ready to use the dough to make a crust, remove from freezer and defrost for about 15 minutes before rolling out. On a floured surface roll the dough starting at the center and working your way out. Sprinkle flour onto surface if dough is too moist.
Once dough is about 1/2" larger than the pie pan, carefully lift it into the pan. Go around the pan pinching and tucking the dough to make a clean edge.

No comments:

Post a Comment