So, I would like to comment on the flood (OK, more a drizzle than a flood) of remarks I got from last week’s rustic cheddar and apple pie.
Who knew it would gross so many of you out. Seriously? I thought it was much more common. I remember my family eating a hunk of cheddar with their apple pie growing up, and when I lived back East, there were plenty of places serving apple and cheese tarts and pies. Boulder, you don’t strike me as that out of the loop.
Come on, apple and cheese for everyone, live on the edge! Guess I will keep my gouda and pear crisp recipe to myself.
Anyhoo, this week we will keep the savory away from the sweet. The two shall occupy the same space, but keep their flavors to themselves. Hey, that gives me a great idea for this week’s treat. How about an “Occu-Pie” — now that’s some good stuff. I think I will do a Toasted Pecan Pie. It’s perfect for the holidays, and some occupys (occu-pies) seem to be getting a little sticky, so I deem this appropriate on all levels!
This is going to be a basic pecan pie, not too many fancy things added. I am toasting the pecans, and placing them on the bottom to keep the crust nice and crisp just like a good pie should be: straight up, no soggy bottoms allowed. I love chocolate with my pie, but sometimes old-fashioned is just what you need, and this is a good old-fashioned, kiss-your-Grandma kind of pie.
I am, however, not using corn syrup.
People get so up in arms with poor little corn syrup, so this recipe is for all you corn syrup whiners. Kidding, kidding people, calm the h-e-double-hockey-sticks down. This version will be just as tasty, a tad less sweet, and you will never want to make one with the devil syrup again.
Now you know you can make this recipe a whole lot easier on yourself if you buy a store-bought pie crust. The insides are so good, it’s hard for any crust to taste bad, but I will add my simple pie crust recipe for all of you with pre-made, store-bought crust aversion syndrome. (P.M.S.B.C.A.S. is the clinical name.) I’m sure there is a nice drug out there for it.
I know a lot of people that prefer pecan pie instead of pumpkin (WTF) for Thanksgiving, so this will be an easy, breezy recipe to whip up for your guests.
You know what I like to do? (No, Danette, what do you like to do?) Well, I’m glad you asked. I like to make a simple little pumpkin whipped cream to top the pecan pie with. Just make your basic whipped cream recipe, add a tablespoon of pure pumpkin and cinnamon, and yumdiddy-yum. You have a treat that will delight the masses, and you will be the hottest pilgrim in town.
Now, follow the directions, put some love into it, and invite me over when it’s done.
Toasted Pecan Pie
2 eggs
1 cup brown sugar
1/4 cup granulated sugar
1/2 cup melted butter (unsalted)
1 tbsp. milk (I used 2 percent)
1 tbsp. flour 1 1/2 tsp. vanilla Pinch of salt
1 1/2 cups toasted pecans (lay pecans on baking sheet, 5-7 minutes at 350)
1 unbaked pie shell (9-inch)
Preheat oven to 325. In large bowl, beat eggs. Add in brown sugar, granulated sugar and butter, mix until well combined. Stir in milk, flour, vanilla and salt. Fold in 1 cup of the toasted pecans.
Take 1/2 cup of the toasted pecans and lay over bottom of unbaked pie crust. Pour filling over top.
Bake for 50-60 minutes, until filling is set. Take out, let cool completely. Cut into slices, top with whipped cream and serve. Enjoy!
Note: You can use your favorite pie crust recipe, purchase one, or use my crust recipe from the Rustic Cheddar and Apple Pie last week.
Respond: letters@boulderweekly.com
