NewlyWoodwards

an unconventional home

Bring it, Thanksgiving! (Pecan and walnut pie)

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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.

Review:
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)

1-½ cup Crisco
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

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.

Separate the dough into halves. Form 2 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Review:
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?

Comments

  1. Oh my yum. This looks phenomenal -Real Simple has had some hits and some misses for me, but this looks like a sure fire hit!

  2. I can honestly say that I have never had a Pecan pie. Not really sure why… Those pictures look delicious. I may just have to try a it out this year!

  3. I love pie! I love to make it and eat it. Apple is the fall favorite and in the spring/summer I love strawberry rhubarb pie.

  4. mmmmmmmmmm….. that looks delicious!! I’d have to say it’s a tie between apple with streusel topping and pumpkin at this time of year. But let’s be real… I haven’t ever met a pie I don’t like! 😉 LOL

  6. a little tip on turkeys: when I did a turkey for the first time, it came out raw. give your self plenty of time, it needs to cool a half hour before you can carve it, and then carve it and put in in a roaster. it’s easier to serve that way anyway. also people will not be happy if the turkey is underdone and has to go back in the oven for an hour!

    ~L

  9. I am all about the chocolate pies. Any type of chocolate….not picky in that respect.

    Now you have me thinking about pies. grrrrr, not good for the waistline.

  10. Right at the moment one of my favorite pies is the Chocolate Hazelnut at Mill Creek Cafe. 😉 But my Grandma Eula makes KILLER apple pie. I’m a dreadful pie maker myself…maybe someday I’ll get the hang of it. Yours looks DELISH!

  12. Can’t say we have a favorite! We just love all pies. This looks really good! I like the combination of pecans and walnuts…yum!
    Wendy

  13. I have to admit, I’ve never been a huge fan of pecan pie, but it does look scrumptious! I can see how it would be very rich, too. Cherry pie is one of my faves (boring, right?). I admire you for making your own pie crust… I usually get the refrigerated roll-out ones! But I sometimes cut them into strips and make a lattice so it looks homemade. 🙂