Perfect Pecan Pie

Perfect pecan pie - now there's a tasty alliteration!

My mom is known throughout the maritimes for her pecan pie. I, therefore have never attempted it, haha! It is however Dan's favorite pie, so this Thanksgiving I endeavored to make one.

I don't really know why pie crust has always seemed so scary to me, but it has. Thankfully everything went divine, and the pie was a huge success!

And now, without further ado, here is your "Perfect Pecan Pie" recipe.

Pie crust 

Ingredients:

(makes one 9-inch pie)

1 1/3 cup all purpose flour

1/4 tsp salt

6 tbs/85 grams butter

2 tbs vegetable shortening (here in Europe I substitute with Rama)

2-3 tbs (ice) cold water

Directions:

1. Using the whisk attachment on your standing mixer combine flour and salt.

2. Next, cut in your butter and shortening. (If you do not have a mixer, alternatively you can use a pastry cutter or two knives.) Let mixer run until the mixture resembles a coarse crumble. (Looks kind of like cornmeal.)

3. Take bowl off of mixer. Sprinkle the cold water over the flour mixture, 1 tbs at a time. Mix lightly by hand until the pastry holds together when lightly pressed. 

4. Shape the pastry into a ball. Flatten to a 1-inch thick disc. Wrap and refrigerate for at least 30 minutes. (You can also do it overnight, which is what I did. If you chill it overnight, make sure you take your dough out about 30-45 minutes before you intend to use it so that it is pliable.) 

5. When ready to use: Lightly flour a flat surface and rolling pin. Roll out dough into about a 11 inch round. Have 9-inch pie pan waiting. Gently roll dough onto rolling pin, and unroll it into the pie pan. Cut pastry overhang in such a way that you can slightly fold under some excess to give yourself a thicker crust at the top. Using your knuckles, go around and create a scalloped edge. Poke the dough with a fork on the bottom some.

Pecan Filling

Ingredients:

4 eggs lightly beaten

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 cup light corn syrup 

1 tbs all purpose flour

1 tsp vanilla extract

1/4 tsp salt

1/4 cup/57 grams melted butter

1 1/2 cup chopped pecans

1 cup pecan halves (or enough to cover the top)

Directions:

1. Heat the oven to 350 F/180 C. (Do not use convection setting.)

2. In a medium-sized bowl, beat the eggs, sugars, corn syrup, flour, vanilla and salt until well combined.

3. Stir in the melted butter and chopped pecans.

4. Pour the pecan filling into the pie crust.

5. Arrange pecans on top in any way you would like. (I chose concentric circles.)

6. Bake pie for 55-60 minutes, or until the filling stays firm when the pie is gently shaken. Cool on a wire rack.

Optional decorations:

Using seasonal cookie cutters (I used leaves and acorns), cut shapes  out of the overhang you cut off. Using a toothpick define some of the details (like the veins in the leaves and the texture of the acorn's "hat"). Place on a baking sheet and brush with and egg wash. Once the pie is out of the oven, pop the little pie crust pieces into the oven, and bake until they are golden brown (approx. 10 minutes, but keep an eye on them.) Allow them to cool, and arrange on top of pie.

Tips:

- You may want to place aluminum around the edge of your pie to avoid the crust browning too quickly. If you find that your pecans on the top are browning too quickly too, you can also cut a circle out of aluminum and place it on top. It will protect the pecans while still allowing the pie to keep baking.

- If you make it the day ahead, you can cover it, and leave it at room temperature.

- This is a very sweet dessert, which means you can always add some ice cream of whipped cream when serving it, to cut the richness a little.

- If you're in Europe, and can't find corn syrup, some Asian markets sell something called "golden syrup" which is an okay alternative. You can also substitute it with maple syrup, for something a little different.

Honestly, the pie turned out perfectly, and I had a very happy husband on my hands (and considering he - very gladly - made the turkey, homemade gravy, sweet potato casserole, green bean casserole and cranberry relish, I guess he deserved it, lol!).

If you decide to try this recipe, I would love to hear how it goes!

What's your favorite holiday dessert?

Homemade Burger Bun Recipe

We love living in Slovenia! However, one of the things that we haven't been able to find are good store-bought burger buns.  Dan really enjoys grilling, and of course burgers are a classic - so he asked me if I thought I'd be able to come up with a bun recipe. I basically used my Texas Roadhouse Copycat Rolls recipe, and they were perfect. 

So, here you have it! Just in time for your Memorial Day cookout!

Here's what you'll need:
- standing mixer with a dough hook attachment
- whisk
- rolling pin
- large biscuit cutter or circle cookie cutter
- plastic wrap, or bees wrap

Ingredients:

• 1 packet (2 1/4 teaspoons) instant yeast (FYI, the ones in Slovenia have the same amount)
• 1/4 cup warm water
• 1 cup whole milk, scalded and cooled to lukewarm (Do this first.)
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter, melted and divided into 2 and 3 tbs
• 1 large egg (beaten)
• 1 teaspoon salt
• 3 1/2 cups (437.5 grams) all-purpose flour

Directions:

1. In the bowl of a standing mixer, whisk together (by hand) yeast, water, milk, sugar, 2 tbs of the melted butter, egg, and salt until well combined. Attach bowl and dough hook to mixer.

2. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl.  You may need to stop the mixer and help the flour off the sides and bottom a couple times.  

3. Turn off the mixer, and let the dough rise for 3-5 minutes.

4. Knead on medium-low speed for another 5 minutes, until dough is shiny and soft. 

5. Transfer dough to a large greased bowl, then flip it upside down, so butter/oil gets on both sides. (I used butter.)  

6. Cover bowl with plastic wrap or bees wrap (making sure it is sealed), and allow to sit and rise for about 45 minutes to an hour, until dough has doubled in size.

7. Punch down dough (I always wanted to do that!), and roll out onto a lightly floured work space or silicone mat.

8. Using a floured rolling pin, roll out, until you have about an inch thick rectangle(ish).

9. Using the biscuit cutter, cut out your buns. Depending on the shape you rolled it out to, you should be able to get 6-8 buns. You might be able to re-knead any leftover pieces of dough, but they won't turn out as nice and smooth on top. I used the leftover to make ugly-cute dinner rolls.

10. Line baking sheets with baking paper.  Place buns on sheets, about 3-4 inches apart, and cover with plastic wrap.  Allow to rise again for 45 minutes to an hour.

11. Preheat oven to 350F or 180C (325F or 170C for convection oven).

12. Take plastic wrap off buns, and place in oven.  Bake for 18 minutes (or 13 in convection oven).

13.  Take them out of the oven, and brush them with leftover melted butter.

Makes about 6-8 rolls.

Ta-da!! These rolls were soft, but didn't fall apart while being eaten. I would make them right before serving the burgers, or make them that day and keep them in an airtight container so they don't dry out. Wrap them in tin foil and heat them up in the oven slightly just before using.

Serve with your favorite sides (we opted for bacon mac and cheese and watermelon) and prepare to wow your family and friends. My boys new BIG fans!!