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?

Saturn Peach Galette

It must be the nesting bug (11 days and counting) combined with the longing for Fall - but I've been dying for tasty dessert that made me feel accomplished, and made my family feel loved!

We've recently gotten into quiches, so there's been more pie crust lying around, and I've also now located where the puff pastry is in the grocery store.  

Also, at the beginning of summer we were introduced to a new fruit - the Saturn/donut/flat peach, which if you ask me, is the reigning queen of all peaches.  It's lovely shades of pink and white, and has a crisp sweetness that is addictive.  

So, we bought some at the market on Friday.  Although everything from the market TASTES better, and is most likely better FOR you, it spoils so much quicker.  I had them in a bowl with some nearly-too-ripe figs, which didn't help.

I was searching for a tart, or a pie, and came across something called a galette.  I read a few recipes (I drew heaviest from here), and decided to give it a go.  It seemed pretty dummy-proof, and I had most of the ingredients, so that helped.  Apparently galettes are best with pitted fruits (peaches, nectarines, plums, cherries, etc), I'm assuming because they are a little heartier fruit.  I also learned that pretty much EVERYONE'S looks great, because it's supposed to look rustic and home-made.  Score!!  Also, it had cinnamon in it, and it's rainy and cooler out, which to me screams cinnamon!!!

Here we go!

Ingredients:

1 puff pastry (that you've thawed, and had out of the fridge for 10 minutes-ish)

3 cups (approx.) Saturn peach, sliced thinly

1/3 cup granulated sugar

1/4-1/2 tsp cinnamon (depending on how cinnamon-y you like it)

1/2 tsp lemon juice

1/4 tsp vanilla extract

1 egg beaten

Coarse sugar

Whipped cream/mascarpone/vanilla ice cream - something yummy to top it with.

(Next time, I might add some nutmeg!)

Directions:

1. Preheat oven to 375 F, or 190 C.  (Adjust for convection oven if needed.)

2. Wash and slice your peaches into thin slices.

3. In a large bowl, combine them with the sugar, cinnamon, vanilla and lemon juice.

4. Put parchment paper on a baking sheet, then roll out your puff pastry.  Because of its rectangular shape, I decided to cut the end off, and make two little tarts, too.

5. Pour the mixture into the middle of the pastry puff, leaving about 2 inches around the edges.

6. Fold up the edges.  It doesn't have to be perfect.  Just be careful not to tear it, because if you do, your yummy juices will leak out while baking.

7. Brush the egg wash on the crust, and sprinkle the coarse sugar on the crust.

8. Bake for about 35 minutes (adjust time for convection oven, if needed) - until golden brown, and fruit is bubbling.

9.  Allow to sit for about 5-10 minutes, then serve!

Tips:

- For some extra decadence, top with whipped cream.

- If making the little tarts, make sure you drizzle/add some of the sugar and cinnamon "juice".  We liked the galette better, simply because it was juicier.

- This tart is one of those things that is best served soon after making - a few hours later it was still scrumptious, but I don't know well it would do overnight.  I imagine the crust would get soggy.

It turned out totally delicious, and when I asked Dan if I should make it again, he said, "yes, every week!"  Sounds like a win to me!

Blueberry and Blackberry Streusel Topped Pie

I really enjoy baking, but it seems like I never have time anymore.     So, when I had actual vacation time over Thanksgiving, I decided to make up for lost time.
I love streusel, and a couple years ago, I posted this recipe for Streusel Coffee Cake Muffins.  I used the same recipe for the streusel part.
I wasn't as "Betty Homemaker" on this, I used a pre-made crust, and store-bought pie filling.  But, it was yummy, and the streusel was a nice touch, so I thought I'd share...

You'll need:

- Pie pan

- 1 pre-made Pilsburry pie crust

- 1 egg white

- 1 can of blueberry pie filling

- 2 cans of blackberries (not the pie-filling kind, just regular)

- 1 cup brown sugar

- 1 cup flour

- 1/2 tsp salt

- 1/2 tsp cinnamon

- 1/2 (1 stick) unsalted butter (chilled)

- Kitchen scissors

- Fall-themed cookie cutters

Directions:

1. Preheat oven to 350 degrees.

2. Press pie crust into pan.  Cut off extra that hangs over.  Set that aside.  We'll be using it later.

3. Mix together blueberry pie filling and drained blackberries.  Pour into pie crust.

4. In a separate bowl mix together brown sugar, flour, salt, cinnamon and butter.  Mix together (using forks or a hand mixer), until there are small pieces of butter left.

5. Pour a generous amount on the top of the pie.

6. Roll out the leftover dough we set aside earlier, and cut out some fall leaves.  Place them in a pretty pattern on the top of your pie.

7. Place in the oven for 30-40 minutes.  If you find that the top is getting too brown too quickly, put a sheet of aluminum foil over it, to slow down "browning".

Yummm... that's all I have to say!

So, tell me, what's your favorite holiday pie flavor?

Do you have any tricks that make it your own?