recipe from Wild Country Maple Syrup http://www.wildcountrymaple.com
Recently I had the opportunity to do some photography with Wild Country Maple Syrup working on their new web site which required all kinds of photography. Shooting on site at their maple tree farm and maple syrup facilities in Lutsen MN was a lot of fun. The beautiful rustic log cabin buildings set in the north woods off of lake superior is inspirational. The maple syrup is the finest quality.
Thanksgiving was last weekend, which means lots of baking and over eating. Everyone brings their homemade recipes to share. I have been known as the desert girl for many years. This year my mother in-law made this awesome Pecan Pie. I got to watch and snap a few pictures. The part I enjoyed the most about this pie was all the chopped up pecans in the pie filling. She demonstrated the crimping of the crust and the careful placement of the pecans on top. It was as tasty as it was pretty. I was doing pretty good, didn’t go for seconds. But when it came to desert that was all I had left in me. It was delicious.
A friend just sent me this link…. now I want some more pecan pie- love it
Pecan Pie Recipe
- All-purpose flour, for dusting
- 1/2 recipe pie dough
- 2 1/2 cups pecan halves
- 4 large eggs
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 cup dark corn syrup
- 1/2 cup light corn syrup
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon bourbon (optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Whipped cream, for serving
- Preheat oven to 350 degrees. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry, if desired. Transfer to freezer until firm, about 15 minutes.
- Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, bourbon, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into prepared crust.
- Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie. Bake on a Silpat-lined baking sheet until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean, 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
- 1/3 cup plus 2 teaspoons ice water
- Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days