Pie Day! Last night, we made pie. A slight alteration to my mother’s pecan pie recipe [maple syrup instead of corn syrup] and a new one, an Apple and Tart Cherry pie. Debbie made the crust from scratch, impressing the hell out of me. It took a few hours, and I was exhausted by the time I pulled the pecan pie out at 11pm. I can’t wait to eat them today, though. Recipe time, oh hell yes. Click on the picture to go to the whole set of photos from the night.
Pecan Pie v. 1.2
Ingredients:
- 3 eggs
- 1 C. sugar
- ½ t. salt
- 1/3 C. melted butter
- 1 C. fake maple syrup
- 1 C. finely chopped pecans for mix
- whole pecans for topping the pie
- 1 t. vanilla extract
Instructions:
Mix everything together in a medium mixing bowl.
Line a 9″ pie pan with the dough and bake for 5 minutes at 450°; remove and change oven to 375°.
Pour pie mixture into crust.
Cover entire top with whole pecans.
Bake for around 45 minutes.
I found the Apple and Tart Cherry pie recipe on Epicurious, posted there from Bon Apétit’s November 1997 issue. Cardamom was a great and interesting spice to use, a first time for me. Although it looks like mouse crap when you de-pod it, it smells delicious after it has been sufficiently pestled and will be often added to my hot chocolate this winter.