This is December, and supposedly Winter is supposed to have arrived in most parts of the U.S. But here in Northern Colorado. . .it has yet to show up. We've still got those lovely balmy temps in the mid 60s, believe it or not. Now. . .we have had a few storms that brought snow to our High Country---what we here in Colorado call our higher Mountain areas. But nothing has shown up here along the Front Range---our more populated areas at 5000 ft + like Fort Collins, Denver, and Colorado Springs, which is higher.
Now. . .don't get me wrong. I'm not dying to have cold temps and lots of snow to slog through, but I'm simply being practical. This is December. It's a Winter month. We usually have some snow in December. Everyone's prepared for Winter and ready for it. Plus. . .I definitely would rather have snow appear now in Winter season than have it show up in April. Surprise! That has happened before, folks.
So----I'm going to continue along my "getting ready for the holidays" mode of operation and post for you today my recipe for Southern Pecan Pie. You'll find it included in the Cozy Chicks Kitchen where I've called it Pete's Pecan Pie. By the way, Cozy Chicks Kitchen is a great cookbook and a perfect holiday present idea. :) Forgive my shameless plug. Let me know if you make it for the holidays and how you liked it. Enjoy! :)
PETE’S PECAN PIE
Beat 3 large eggs thoroughly with 2/3 cup packed dark brown sugar and a dash of salt, then add 1 cup of dark corn syrup and 1/3 cup of melted butter (not margarine). Beat until well mixed, then add 1-2 Tablespoons Bourbon or rum (if desired). Add 1½--2 cups pecan halves. Pour into a 9” unbaked pie shell (see recipe below).
Bake in moderate (350 degrees) oven for 50 minutes or until a knife inserted in center comes out clean. Cool on wire rack.
Makes one pie.
Butter Crust Pastry (makes one unbaked 9” pie crust)
1 – ½ level cups all-purpose flour
1 stick regular butter, cold
1 – ½ teaspoons salt (as desired)
4 or 5 Tablespoons cold water
Measure flour into a mixing bowl and stir in salt. Mix well. Cut in cold butter with pastry blender or two knives. Mixture should be coarse and crumbly. Sprinkle in tablespoons of cold water gradually, mixing well with fork until all dry ingredients are moistened. Form pastry into a large ball. Lightly flour rolling surface (pastry cloth, wax paper, or other) and rolling pin. Roll ball into circle wider than glass pie plate, so there is at least a 1-2” overhang of curst. Fit crust into pie plate, trim overhang, and flute edge of crust as desired.
This recipe allows for an ample amount of pastry. Do not be concerned if pastry tears when trying to remove from rolling surface. Butter crust is light and delicate and tears easily, but is also easily repaired. Fit crust into pie plate and “seam” together the torn edges by dipping a finger into cold water and lightly brushing across the edges. Edges disappear when baked, and that same delicate fragile quality of the pastry when handling is responsible for the melt-in-your-mouth flakiness of the butter crust. Enjoy! J