I baked a pie! Since Dad will have turned 80 on December 3, I simply had to bake a pie. I also had to use the pie cookbook that Pat had given to me. Tradition, you know. I spent quite some time going through the book deciding on just what kind of pie to make. There are a plethora of choices. Then it dawned on me that I haven't made a pecan pie as far I could recall. The pie cookbook is older, so I often rework the recipes to suit my palate and health. The recipes for the shells are a little too bland to me so I went with Snoop Dogg's recipe for a his homemade pie crust. I made his Sweet Potato pie for Thanksgiving and it did not disappoint. It was freakin' good! So here's the piecrust recipe: (I doubled the recipe as the pecan pie requires a 10" pie shell. This was nice and flakey) From Crook to Cook by Snoop Dogg 1 1/4 cups all-purpose flour, plus more for the work surface 1 Tbsp granulated sugar(I used Splenda and added 1 tsp of Penzeys Pie Spice) 1/2 tsp baking powder 1 tsp salt 4 Tbsp unsalted butter, chilled 1/4 cup vegetable shortening, chilled To make the piecrust: 1. In a food processor, combine the flour, sugar, baking powder, and salt. Process briefly to combine. 2. Cut the butter and shortening into cubes and add to the food processor. Pulse until the mixture resembles coarse meal. Dump the mixture into a large bowl. 3. A little at a time, add about 3 Tbsp of water- you may not need it all- and mix with a wooden spoon, or your hands, until a bit of the dough can be pinched together between two fingers and hold its shape. Using your hands, knead the dough in the bowl as best you can to incorporate all the crumbly bits. Wrap the dough in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. Now we segue into the next cookbook: USDA Pecan Pie From Farm Journal's Complete Pie Cookbook Once again I took some liberties with the recipe. Unbaked 10" pie shell 4 eggs 1 Cup sugar (Again I used Splenda 1/2 cup) 1/8 tsp salt 1 1/2 cups dark corn syrup (I used brown rice syrup. Honey, agave and maple syrup can also be used as a substitute for corn syrup) 2 Tbsp plus 1 tsp melted butter 1 tsp vanilla 1 cup pecan halves Preheat the oven to 350°F. Beat eggs just until blended, but not frothy. Add sugar, salt and corn syrup. Add cooled melted butter and vanilla, mixing just enough to blend. Spread nuts in bottom of pie shell. Pour in filling.. Place pie in oven. Reduce heat to 325°F., at once. Bake 50 to 60 minutes. Makes 8 to 10 servings. I was most pleased with my first effort with pecan pie. Happy December folks! Thanks to Amy for holding up Sunday Bakery this week
Amy and Georgia |
How to Join:If you'd like to join our weekly bake send your recipes and photos to [email protected]. Archives
June 2021
Categories
All
|