My Pastor Mike had a farewell party. I wanted to make him his favorite pie with a twist. Although I wasn’t able to participate in the gathering, I hope my first attempt in making the pecan pie from scratch turn out well.
Pecan Pie Ingredients:
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
3 Eggs
2 Cups Roasted Pecans
Pecan Pie Equipments:
2 Bowls
1 Pie Pan
Measuring Cups and Spoons
1 Spatula (or Spoon), Whisk
1 Cooling Wrack
Pie Crust Ingredients:
2 Cups Unbleached All-Purpose Flour
1 Teaspoon Table Salt
1 Tablespoon Granulated Sugar
6 Tablespoons Butter (not unsalted)
Note: Cut into small pieces
6 Tablespoons Vegetable Shortening
6 to 8 Tablespoons Ice Water
Pie Crust Equipment:
1 Mixing Bowl
1 Rolling Pin
1 Knife
Measuring Spoons
Measuring Cups
1 Dough Blender
1 Cutting Board
9 Inch Pie Pan
Step 1: Make Pie Crust
– Warm the butter in the microwave until it is soft but not melted.
– Mix in a large bowl:
2 Cups All-Purpose Flour
1 Teaspoon Salt
1 Tablespoon Sugar
– Then mix in:
6 Tablespoons Butter
6 Tablespoons Shortening
6 to 8 Tablespoons Ice Water
– Wrap your pie crust in plastic wrap
– Place it in the refrigerator for at least 1 hour or as long as it takes you to make the pie filling.
Step 2: Make Pecan Pie Filling
– Pre-heat regular oven to 350 F
– Melt the butter completely in the microwave
– Mix together in the mixing bowl:
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
– Mix (slightly beat) eggs
Note: Do not over beat the eggs
– Add the eggs to the batter and stir until the batter looks as it did before you added the eggs.
Step 3: How to Bake the Pie
to be continued….
Source(s):
http://www.myhomecooking.net/pecan-pie/pie-crust-recipe.htm
