Category: Food

Reviews of restau­rants and kitchen mishaps.

DSC02375 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.