Pecan Pie

Pecan pie is a family favorite around here! For us, the winter holidays aren’t the same without it! This pie pastry is a recipe of my grandma’s from somewhere in the 1930s. She grew up on a farm in rural Missouri. “Grammie”, Ethel Mae pronounced it as “PEA-can paih” though she left the south at age 17.

Somewhere in the 1930s she ran a diner and made this pie along with gooseberry and apple pies as my mom used to tell us.

Grammie’s pie filling recipe is many people’s pecan pie filling. It’s straight from the back of a bottle of Karo syrup which has been around sice 1902 and baked into pecan pies ever since.

Now her great grand kids use this and her pie pastry recipe! She’d be proud.

Let’s Make Pie!

First let me say, if you’re feeling intimidated, please try not to be… If it comes to it the pastry can be pieced together patchwork style. I don’t know how the idea that it’s “hard” to make attached to pastry! It’s as basic as biscuits, or scones. Four ingredients and that’s it!

This recipe makes two single one crust pies, or one top-and-bottom crust pie. This using one pie pastry, half the recipe for pumpkin or custard pies, pecan pie, chocolate creme etc or an open top pie such as a French apple pie, or a lattice topped fruit pie. A top and bottom crust is traditional for most fruit pies.

Tools:

Measuring cups
Maesuring spoons
Large mixing bowl
Two table knives, or a pastry cutter, or fork, or food processor
A rolling pin
A clean flat surface to roll out pastry
Extra flour for rolling out pastry
A 9″ pie pan
An oven

Pie Pastry:

For one 9″ pie with top and bottom crust or two 9″ bottom crusts

2 and 1/4 cups flour
1 and 1/8 teaspoon salt
1 cup of butter, or vegan butter, or Crisco, or bacon grease
3/8 of a cup cold water (that is 6 Tablespoons)

How to:

Measure the flour into a large bowl. Measure in the salt. Mix and stir to disperse the salt into the flour.

Add in the fat compoenet. All butter, vegan butter, or Crisco, maybe bacon fat! It does not have to be cold. It’s okay, or fine if it is cold.

Now take two table knives… The kind without a sharp cutting edge that go (used to go) on the dinner table.

Use the two knives, one in each hand to make a crosswise “cutting” motion over one another. You’re “cutting” the fat into the salt and flour mixture.

Tip: Read about cutting in the butter or fat here in this articles from Land-o-Lakes butter… The section: Tools Needed To Cut In Butter. The article offers four options: cutting in with butter knives (the handles short on a butter knife. Table knives will serve you better), a pastry cutter, a fork, and a food processor.

You’re looking for lumps and crumbles of butter and flour mixture incorporated from the cutting process. These lumps and crumbles will vary in size from pea size to a bit larger.

Now: Add in the water 3/8s of a cup is ____ Tablespoons. Mix with your hands until you have pastry! Do mix lightly, and for as little time as needed ot bring it all together. You might feel this small amount of moisture won’t bring in all the flour but it will!

Now divide the dough in two for two seperate pie bottom crusts. Make two pies today or save one for up to about 6 days in teh refrigerator. It can be frozen. – I tend to use more than half the recipe for one bottom crust – we like a thick crust over here!

Sprinkle a bit of flour and dust it around on your clean, smooth counter top, or marble slab. Use the rolling pin – with a bit of flour spread across it – to roll the pastry into a circle larger than the pie pan. Some lay apice of parchment paper on teh counter to roll the pastry on.

After rolling the pastry you’re going to transfer it to the pie pan and even it out. Roll the pastry that hangs ver the pie pan in and under to make a nice boarder on the pie. Lastly cripming the edges between two fingers on one hand and a finger from the other.

Tip: How to roll out pie pastry…. Here’s a straightforward YouTube video from King Arthur Flour showing how to roll out pie pastry. They use parchment under the pastry. This video walks you through the whole pastry making and rolling and then transferring it to the pie pan.

Filling for One 9″ Pie:

3 eggs
1 cup Karo syrup
1 cup of sugar
2 cups pecans or walnuts
1 Tablespoon melted butter

How to:

Mix all that in a mixing bowl… And pour it into your gorgeous unbaked pie shell! Then pop it in the oven!

Bake 350 degrees for one hour.

Cover the outer edges of the pie crust wtih tin foil or a pie protector to keep it from browning to much before the pie is done.

Yum! Serve cooled solo or with vanilla ice cream or whipped cream.

Enjoy!

Here’s to REAL True Love and Happiness!

Your unique guided recovery coaching

Time to Thrive!

Join the podcast!

Have a listen: Narcissistic Abuse Unwound

SD Voyager interview

True Love Scam Recovery on Medium

True Love Scam Recovery on Facebook

Add these to your contacts
so you don’t miss a newsletter!
jennifer@truelovescam.com
info@truelovescam.com

As a certified coach, upholding industry standards I strive to inform, educate, invite thought and dialogue, to co-plan, co-strategize, advise, consult, refer, recommend, train, teach, guide and coach people in guided recovery and discovery specific to these crimes, and from hell and broken in the aftermath to whole again, and more. You decide what winning is.