Saturday, November 29, 2014

Up for Iteration: Reb Eat World Pecan Pie

I made pecan pie for the Thanksgiving meal this year. I came up with my own recipe scheme, based off of four recipes: my mother's; a well-reviewed corn syrup-based recipe; a well-reviewed cane sugar-based recipe; and a well-reviewed maple syrup recipe. It turned out well, and the tweaks I would make are small: I'd simplify the flavor profile by leaving out orange oil (or making sure to just put a drop), and I'd toast the nuts adequately so that they stay crisp. 

6 T butter
1 c dark brown sugar
1/2 c golden cane syrup
1/2 c maple syrup
2 t vanilla
(1/2 t orange zest)
(1/2 t lemon juice)
1/2 t salt
3 eggs
3 c pecans, toasted until fragrant and crisp; broken with hands into pieces
1 1/2 t AP flour
3/4 t cinnamon.

Roll out, form, and chill your crust. Heat oven to 350.

Melt butter in sauce pan over low-medium heat, let it brown and become fragrant. Add brown sugar, salt, cane syrup, maple syrup, vanilla, (orange zest), (lemon juice); stir till smooth, 5 minutes. 

Lightly beat eggs; whisk into syrup with flour.

Put pecans in crust. Dust the cinnamon over the top. Pour the syrup mixture over them. 

Bake 50 min-1 hr till set and slightly puffed. Bake over a tray in case of bubbles.

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