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pecan pie
My parents’ house in Austin, Texas, has three pecan trees in the backyard. Many’s the Thanksgiving that found us stooped over with big sacks, gathering nuts for pie. We’d sit on the back patio, if the weather was nice, cracking nuts and chatting. Then I’d head inside and whip up one of my famous pecan pies.
I don’t recall where I got the recipe; but I think it was from a parish cookbook, my favorite source of recipes when I was a kid. Of course, my pies were notorious for not setting properly. My dad referred to them as “pecan soup”. Since I haven’t really changed the recipe, my suspicion is that my mom’s oven perhaps ran a little cool.
In any case, the pie I made this week came out just right. Of course, if you’re a purist, you won’t like it. I don’t use molasses and I don’t make my own crust. Fresh from the grocery freezer is good enough for me. (I’m just not a crust person.)
I was going to make it for Thanksgiving; but ran out of time. Baby Bella kept needing to be fed and changed and entertained…go figure! And then there was the fact that we were hosting the family Thanksgiving feast… But it turned out all right in the end. More pie for us, after all.
Serving note: Dom likes his pie with ice-cream. I’ve never really acquired the habit, so I forgot to buy it. But we had a quart of chocolate ice-cream in the freezer, so he scooped a bit of that onto his pie. I was skeptical, not being an ice-cream with pie kind of person; but I tried a bite. It was scrumptious. I highly recommend it, especially to all of you chocolate lovers out there.
Ingredients:
- 1/4 pound of butter (1 stick)
3 tablespoons flour
1 pound light brown sugar
6 tablespoons milk
3 eggs
2 tablespoons white vinegar
1 1/2 teaspoon vanilla extract
1 cup pecans, broken
1 unbaked pie shell
Directions:
Melt butter and let cool.
Mix flour and sugar, add eggs and milk. Beat until smooth. Stir in vanilla and vinegar. Add butter and nuts.
Pour into unbaked crust.
Put into cold oven and bake at 300 for one hour or until the crust is browned. If still soupy, bake another ten minutes.
Makes one 10 inch pie or two 8 inch pies (you might need to add a few more nuts.)
If you’re like me and bought a 9 inch pie shell, you can pour the extra filling into a ramekin and make a little pecan tart. Just remove it from the oven about 10 minutes early.
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