This week is pie week at my friend Emily at imperfect’s. This is exciting enough, but it’s also the last week of her Rookie Thanksgiving, which she celebrated by making a variety of Thanksgiving dishes over the past six weeks.
While I didn’t get a chance to try every challenge, it was fun to read along. And someday, I’ll make a turkey. Can you believe I’ve never tried it? Although Ryan doesn’t like turkey so that would be a lot for me to eat on my own.
Anyways… back to pie week. Ryan’s cousin in Tennessee makes a killer pecan pie and Ryan always raves about it. I’ve always said I would learn how to make a pecan pie, and this gave me a chance to finally make good on that goal.
I decided to try pecan and walnut pie, which I spotted in last month’s Real Simple. I paired it with The Pioneer Woman’s Perfect Pie Crust, which I’ve made before.
Pecan and Walnut Pie
(via Real Simple)
1 1/4 cups light corn syrup
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup pecan halves
1 cup walnut halves
1 piecrust (store-bought refrigerated rolled or homemade), fitted into a 9-inch pie plate
Heat oven to 350° F. In a large bowl, whisk together the corn syrup, brown and granulated sugars, eggs, butter, vanilla, and salt. Mix in the pecans and walnuts.
Place the pie plate on a rimmed baking sheet. Fill with the nut mixture and bake until the center is set, 45 to 50 minutes. Let cool completely before serving.
The pie itself was yummy – though incredibly sweet and rich. It was hard to know when the pie was done and I think it needed to be baked a few minutes longer. But, Ryan and I both thought it was yummy. We’ll make it again, and we’ll make sure we have whipped cream on hand when we do.
Perfect Pie Crust
(via The Pioneer Woman)
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
This pie crust is seriously delicious. It’s not difficult to make and it comes out crispy, flaky and yummy. I had a hard time rolling it out and it didn’t look too pretty. But, it tasted good. And that’s all that matters to me.
What’s your favorite pie recipe?
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