Thursday, November 27, 2014

Best, top to bottom, once a year, Pecan Pie

For Loraine, with love,

Crust recipe
(Flaky pie crust recipe from the news paper, with a secret ingredient add in)
Makes 2 crusts, 1 double or 2 single

2 1/2 cups all purpose flour
1tsp salt
1cup butter, cold, cut
1/4 shortening (I use coconut oil, cold)
1 tbsp rum!
1/3 ice cold water.

Toss salt and flour, smear butter and shortening in. DO NOT mix. Break down the chunks. When pressed in sprinkle in the rum. Drizzle in ice water. It will NOT be cohesive. Pour onto counter top. Smear a bit more, minimally. Gather up and smear out again. As shaggy dough gather up and make two disks wrap in wax and refrigerate for 30 minutes. When ready, rol from the center out, do not overwork. Fold in half and half again to for loose triangle to transfer in to your pie pan. Chill or use as directed by any recipe.

Pecan pie filling.
Old fashioned pecan pie, the very best.

1cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1tbsp molasses
4 tbsp butter, cubed
1/2 salt
6 large egg yolks, lightly beaten
1 1/2 cups pecans lightly toasted
1 unbaked pie shell, chilled

Adjust oven rack to lowest position and heat oven to 450
Heat syrup, sugar, cream and molasses in a saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes.
Remover from heat and cool 5minutes
Whisk in butter and salt
Whisk in eggs yolks.
Scatter pecans in pie shell, carefully pour the filling, put into hot oven,
Immediately reduce oven to 325, bake until filling set and center jiggle slightly 45 to 60 minutes
Cool for 1 hour then refrigerate for 3 hours. Serve at room temperature.