Pie Day! Last night, we made pie. A slight alteration to my mother’s pecan pie recipe [maple syrup instead of corn syrup] and a new one, an Apple and Tart Cherry pie. Debbie made the crust from scratch, impressing the hell out of me. It took a few hours, and I was exhausted by the time I pulled the pecan pie out at 11pm. I can’t wait to eat them today, though. Recipe time, oh hell yes. Click on the picture to go to the whole set of photos from the night.
Pecan Pie v. 1.2
- 3 eggs
- 1 C. sugar
- ½ t. salt
- 1/3 C. melted butter
- 1 C. fake maple syrup
- 1 C. finely chopped pecans for mix
- whole pecans for topping the pie
- 1 t. vanilla extract
Mix everything together in a medium mixing bowl.
Line a 9″ pie pan with the dough and bake for 5 minutes at 450°; remove and change oven to 375°.
Pour pie mixture into crust.
Cover entire top with whole pecans.
Bake for around 45 minutes.
I found the Apple and Tart Cherry pie recipe on Epicurious, posted there from Bon Apétit’s November 1997 issue. Cardamom was a great and interesting spice to use, a first time for me. Although it looks like mouse crap when you de-pod it, it smells delicious after it has been sufficiently pestled and will be often added to my hot chocolate this winter.