Tuesday, November 28, 2006

Umm, umm Good Pecan Pie

So, you saw the photo. Here is the recipe:

Southern Pecan Bourbon Pie

For pastry:

3/4 c. butter-flavored vegetable shortening
1/4 c. boiling water
1 tbsp. milk
1/2 tsp. salt
2 c. flour

For filling:

3 eggs
1/2 c. brown sugar
1 c. dark corn syrup
3 tbsp. bourbon (or 1/2 tsp. vanilla extract)
2 tbsp. melted butter
1/4 tsp. salt
1 c. pecan halves
5 additional pecan halves, for decorating

To prepare the pastry, use a fork to stir together shortening and boiling water (the water will not incorporate into the shortening). Add milk, salt, and flour. Toss briefly with fork until flour absorbs wet ingredients (dough will not come together, but remains dry, crumbly and appears under-mixed).

Overlap two sheets of waxed paper on work surface to form an area about 20 inches square. Turn pastry dough out onto waxed paper, cover with two more sheets of waxed paper and roll into a 12-inch circle. Loosen, but do not remove, top sheets of waxed paper, then flip waxed-paper-covered pastry over and remove other two sheets (and if anyone is able to do this without losing a fair portion of the dough all over their shirt, please write me with the secret - Phaedrous).

Place 9-inch glass pie plate upside down in middle of pastry circle and invert pastry into plate (see comment above re. shirt). Remove waxed paper, trim and edge pastry (haw). With fluted pastry wheel or sharp knife, cut five 4-by-2-inch leaves from pastry scraps. With tip of knife, trace shallow lines into surface of leaves to resemble veins. Preheat oven to 350 degrees.

To prepare filling, whisk together eggs and brown sugar until blended. Beat in corn syrup, bourbon, butter and salt. Stir in 1 cup of pecans and pour filling into prepared pastry shell. Bake pie at 350 degrees for 30 minutes.

Remove pie from oven and arrange leaves on surface of pie to resemble petals of a flower, with tips of leaves meeting near the center of pie. Return pie to oven and bake for 15 to 20 minutes, until leaves are golden and filling is set (if necessary, cover pastry edge to prevent over-browning).

Garnish the center of pie where leaves meet with five pecan halves. Additional dabs of corn syrup can be used as "glue" to hold the pecans in place. Cool pie before serving.

Additional thoughts from Phaedrous:

I would think that this luscious pie might be even better served with a little french vanilla or cinnamon ice cream. Even without, it is a mighty nice treat. Enjoy.

P.

6 Comments:

Blogger Lime said...

oh, i'm so hungry now!!!!

ok, i roll my crust between waxed paper too but i only use one big sheet on bottom, likewise on top. and my dough is not all crumbly so i've not had the problem of loosing fair amounts of the dough. can't you knead your crumbly dough together more first or does that make it too stiff? if youwant me to share my secret recipe i'll whisper it....drop me an email...

9:04 PM, November 28, 2006  
Blogger Lime said...

oh and i quite agree about the side of ice cream, especially if the pie is still warm....ooooh, i think i need a private moment now...excuse me

9:05 PM, November 28, 2006  
Blogger Phaedrous said...

And here I thought it was just the guys who did that with pies.

LOL

P.

10:26 PM, November 28, 2006  
Blogger Cheesy said...

"and if anyone is able to do this without losing a fair portion of the dough all over their shirt, please write me with the secret"

Cook nekkid!!!!!

7:46 AM, November 29, 2006  
Blogger Phaedrous said...

Hmmmm, the last time I tried that I suffered from hot grease spatters. No one was around to kiss my boo-boo's.

P.

8:00 AM, November 29, 2006  
Blogger Cheesy said...

ok now I have a question... why would you need hot grease for making pie?? lol

OH MAN that almost sounds sexual... have I crossed a line?

Hope so! lmao

12:14 AM, November 30, 2006  

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